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1. Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long
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pieces. Cut celery into similar sized pieces. Remove seeds from
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Capsicums and cut into 2cm (3/4 inch) strips, 4cm long. Break the
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cauliflower into 4cm flowerets. Dissolve the salt in cold water.
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Dissolve the salt in cold water. Cover the vegetables with this brine
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and leave overnight. A clean (new) plastic bucket is a suitable
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container. After 12-18 hours drain the vegetables, rinse in cold
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water, and allow to drain again.
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2. Select jars with glass or enamelled lids. Wash and rinse well,
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then dry in a warm oven, 100 deg C.
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3. In a large enamel or stainless steel pan combine vinegar, mustard
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seed, celery seed, chillies and sugar. Boil for 3 minutes and then
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add the carrots and onions and boil for 5 minutes. Fill the warmed
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jars with hot vegetables and top up with vinegar to within 1cm (half
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inch) of rim. Close lids firmly.
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Makes approx 3 litres.
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