The Home Stores

Canning Pickled Cauliflower or Brussel Sprouts


The definitive website on homesteading and self sufficiency.



Canning Pickled Cauliflower or Brussel Sprouts

  • 12 cups of 1 to 2 inch cauliflower flowerets or small brussels sprouts
  • 4 cups white vinegar (5 percent)
  • 2 cups sugar
  • 2 cups thinly sliced onions
  • 1 cup diced sweet red peppers
  • 2 tbsp mustard seed
  • 1 tbsp celery seed
  • 1 tsp turmeric
  • 1 tsp hot red pepper flakes

Yield: About 9 half-pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash cauliflower flowerets or brussel sprouts (remove stems and blemished outer leaves) and boil in salt water (4 tsp canning salt per gallon of water) for 3 minutes for cauliflower and 4 minutes for brussel sprouts. Drain and cool. Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan. Bring to a boil and simmer 5 minutes. Distribute onion and diced pepper among jars. Fill jars with pieces and pickling solution, leaving 1/2 inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Cauliflower or Brussel Sprouts in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 10 min 15 20



Vegetable Pickles

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.