Yield: 4 Qts
Measure | Ingredient |
---|---|
2¼ pounds | Carrots; small |
1 bunch | Celery |
4 xes | Green peppers; or any other color, red, yellow etc |
1 large | Cauliflower |
2½ pounds | Onions; small white, peeled these are pearl onions |
1 cup | Salt |
4¼ quart | Cold water |
½ gallon | White vinegar |
¼ cup | Mustard seed |
2 tablespoons | Celery seed |
3 \N | Chiles; dried, or more subst. powder, 3 Tb approx Use ancho or chipotle |
18 ounces | Sugar; or slightly less |
Peel carrots, cut in half lengthwise then into 1½ inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 ¾ 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 ½ to 4 quart jar, and looks as good as it tastes.