With the growing season coming to an end there seems to be an abundance of brussel sprouts, cauliflower, cabbage, squash. The Autumn veggies.
Cabbage always gets put into fermentation crocks to become saurkraut, but what to do with brussel sprouts and cauliflower? Pickling. This recipe will give you great treats to enjoy all winter as a side, salad or snack.
- 5 cups of brussel sprouts or Cauliflower (I don’t mix these two together in the same jars).
- 5 cups white vinegar
- 5 cups of water
- 6 tbsp canning salt
- 2 tbsp sugar
- 5 cloves garlic spit
- 1 1/4 tsp of red pepper flakes
- 5 sterluzed pint jars with canning lids/rings
- Split your sprouts in half and remove the end ‘nubs’. Soak in water. About 5 min.
- Split your cauliflower into small florets. Soak in water. About 5 minutes.
- In a large pot bring your vinager, water, salt, sugar and pepper flakes to a rolling boil.
- In each (hot) sterilized jar place one whole garlic clove split (2 halved).
- Pack each jar with your brussel sprouts or Cauliflower leaving 1/2 inch head space.
- Fill with hot vinager solution leaving 1/2 inch headspace.
- Use spacer tool to work out air bubbles.
- Clean rims of jars.
- Apply lids and rings.
- Water bath can for 15 minutes after reaching canning temperature.
- Cool. Wait for the “pop”. Make sure they seal.
- Let set for 24 hours before moving to storage.
Until next time,
Mrs Kay L Rice