| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment | 4 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Carrots; small |
| 1 | bn | Celery |
| Green peppers; or any other | ||
| Red; yellow etc | ||
| 1 | lg | Cauliflower |
| 2 1/2 | lb | Onions; small white; peeled |
| Are pearl onions | ||
| 1 | c | Salt |
| 4 1/4 | qt | Cold water |
| 1/2 | ga | White vinegar |
| 1/4 | c | Mustard seed |
| 2 | tb | Celery seed |
| 3 | Chiles; dried; or more | |
| Powder; 3 tb approx | ||
| Ancho or chipotle | ||
| 18 | oz | Sugar; or slightly less |
INSTRUCTIONS
Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 3/4 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 1/2 to 4 quart jar, and looks as good as it tastes. Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997
A Message from our Provider:
“God will ultimately have HIS way, not yours!”