Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4   lb           Carrots -- small
   1       bunch        Celery
   4       medium       Green peppers -- or any other color, red, etc
   1       large        Cauliflower
   2 1/2   large        pearl Onions -- small white, peeled
   1       cup          Salt
   4 1/4   quart        Cold water
     1/2   gallon       White vinegar
     1/4   cup          Mustard seed
   2       Tablespoon   Celery seed
   3                    Chiles -- dried, or more
                        -subst. powder, 3 Tb approx use ancho or chipotle
  18       ounces       Sugar -- or slightly less

Preparation:

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.