Ingredients:
2 1/4 pound 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 medium Chiles -- dried, or more -subst. powder, 3 Tb approx use ancho or chipotle |
18 ounces Sugar -- or slightly less |
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Preparation / Directions:
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.
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