Yield: 4 Servings

Measure Ingredient
2¼ pounds Carrots; small
1 bunch Celery
Green peppers; or any other
Red; yellow etc
1 large Cauliflower
2½ pounds Onions; small white; peeled
Are pearl onions
1 cup Salt
4¼ quart Cold water
½ gallon White vinegar
¼ cup Mustard seed
2 tablespoons Celery seed
3 Chiles; dried; or more
Powder; 3 tb approx
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.

Posted to MC-Recipe Digest V1 #646 by thelma@... on Jun 20, 1997

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