Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       kilogram     Small carrots
   1       bunch        Celery
   4                    Capsicums
   1       large        Cauliflower
   1       kilograms    Small white onions, peeled
   1       cup          Salt
   4       liter        Cold water
   2       liter        White vinegar
     1/4   cup          Mustard seed
   2       Tablespoon   Celery seed
   3                    Dried chillies
 500       grams        Sugar

Preparation:

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. Makes approx 3 litres.