Yield: 1 Servings
|1 kilograms||Small carrots (2cm diam)|
|1 large||Cauliflower (1 kg)|
|1 kilograms||Small white onions, peeled|
|4 litres||Cold water|
|2 litres||White vinegar|
|¼ cup||Mustard seed|
|2 tablespoons||Celery seed|
1. Peel carrots, cut in half lengthwise then into 4cm (1½ inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2cm (¾ 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.