1 kg Small carrots
- (2 cm diameter)
1 bn Celery
4 Capsicums
1 lg Cauliflower (1 kg)
1 kg Small white onions; peeled
1 c Salt
4 l Water; cold
2 l White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Dried chillies
500 g Sugar
Peel carrots, cut in half lengthwise then into 4 cm (1-1/2") long
pieces. Cut celery into similar sized pieces. Remove seeds from
Capsicums and cut into 2 cm (3/4") strips, 4 cm long. Break the
cauliflower into 4 cm 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 to 18 hours drain the vegetables,
rinse in cold water, and allow to drain again.
Select jars with glass or enamelled lids. Wash and rinse well, then
dry in a warm oven, 100°C.
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 1 cm
(1/2") of rim. Close lids firmly.
