Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Cauliflower or Brussels sprouts sweet pickles
Ingredients:
12 cups cauliflower flowerets,
1 to 2 inch pieces, or small Brussels
sprouts (about 3 quarts)
Pickling Solution
4 cups white vinegar (5% acetic acid)
2 cups sugar
2 cups onions, peeled and thinly sliced
1 cup sweet red peppers, cored and diced
2 tbsp. mustard seed
1 tbsp. celery seed
1 tsp. turmeric
1 tsp. hot red pepper flakes
Method:
Wash cauliflower flowerets or Brussels sprouts.
Remove stems and blemished outer leaves, and boil in salt water — 4 teaspoons canning and pickling salt per gallon of water — 3 minutes for cauliflower and 4 minutes for Brussels sprouts.
Drain and cool.
Prepare pickling solution by combining vinegar, sugar, onion, diced red pepper and spices in a large
saucepan.
Bring to a boil and simmer 5 minutes.
Distribute onion and diced pepper among jars.
Fill clean, hot pint jars with cauliflower pieces or Brussels sprouts and cover with hot pickling
solution, leaving 1⁄2-inch headspace.
Remove bubbles with a rubber spatula.
Wipe jar rims with a clean, damp cloth.
Cap jars with pretreated lids.
Adjust lids.
Process in a boiling water canner: 15 minutes for half-pints or pints.
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