Yield: 4 Qts
|2¼ pounds||Carrots; small|
|4 xes||Green peppers; or any other color, red, yellow etc|
|2½ pounds||Onions; small white, peeled these are pearl onions|
|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.