Preparation / Directions:
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.
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