2 1/4 lb Carrots; small
1 bn Celery
4 x Green peppers; or any other
-color, red, yellow etc
1 lg Cauliflower
2 1/2 lb Onions; small white, peeled
-these are pearl onions
1 c Salt
4 1/4 qt Cold water
1/2 ga White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Chiles; dried, or more
-subst. powder, 3 Tb approx
-Use ancho or chipotle
18 oz Sugar; or slightly less
Peel carrots, cut in half lengthwise then into 1 1/2
inch pieces. Cut celery into similar sized pieces.
Remove seeds from Peppers and cut into 1 3/4 inch
strips. Break the cauliflower into flower heads.
Dissolve the salt in cold water. Place the vegetables
in this brine to cover, leave overnight. After 12-18
hours drain the vegetables, rinse in cold water, and
allow to drain again. Select jars with glass or
enameled lids. Wash and rinse well, then dry in a warm
oven. A single large jar works fine. In a large glass
or stainless steel pan combine vinegar, mustard seed,
celery seed, chiles 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 a half inch of the rim.
Close lids firmly. This goes into a 3 1/2 to 4 quart
jar, and looks as good as it tastes.
