1 kg Small carrots (2cm diam)
1 bn Celery
4 Capsicums
1 lg Cauliflower (1 kg)
1 kg Small white onions, peeled
1 c Salt
4 l Cold water
2 l White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Dried chillies
500 g Sugar
1. Peel carrots, cut in half lengthwise then into 4cm
(1.5 inch) long pieces. Cut celery into similar sized
pieces. Remove seeds from Capsicums and cut into 2cm
(3/4 inch) strips, 4cm long. Break the cauliflower
into 4cm flowerets. Dissolve the salt in cold water.
Dissolve the salt in cold water. Cover the vegetables
with this brine and leave overnight. A clean (new)
plastic bucket is a suitable container. After 12-18
hours drain the vegetables, rinse in cold water, and
allow to drain again.
2. Select jars with glass or enamelled lids. Wash and
rinse well, then dry in a warm oven, 100 deg C.
3. In a large enamel or stainless steel pan combine
vinegar, mustard seed, celery seed, chillies and
sugar. Boil for 3 minutes and then add the carrots and
onions and boil for 5 minutes. Fill the warmed jars
with hot vegetables and top up with vinegar to within
1cm (half inch) of rim. Close lids firmly.
