INGREDIENTS

INSTRUCTIONS

*About 3/4" in diameter at the top.      Peel carrots; cut in half
lengthwise and then into 1 1/2" lengths;   measure 4 cups.  Remove strings
from celery; slice lengthwise and   then into 1 1/2" lengths; measure 3
cups.  Remove seeds and stems   from peppers and cut into 1" wide strips.
Break cauliflower into 1   1/2" thick flowerets and trim stems. Stir salt
into the cold water until dissolved.  Add measured carrots and celery,
peppers, cauliflowerets and onions.  Let stand, covered, in refrigerator
for 12 to 18 hours (overnight);  then drain, rinse in cold water and drain
again.      In a 6 qt. stainless steel or enamel pan, combine vinegar,
mustard   seeds, celery seeds, chile and sugar; bring to a boil and
continue to   boil for 3 minutes.  Add vegetables and boil until vegetables
are   almost tender (10 minutes); discard chile. Pack sterilized pint jars
with boiling vegetables.  Stir boiling vinegar mixture to blend seasonings,
then pour into jar, filling jar to within 1/2" of rim. Store any jars that
don't seal in the refrigerator and use within a month. Store sealed jars in
a cool, dry place. Note: Recipe doesn't call for a boiling-water bath,
perhaps because   the vegetables and vinegar mixture are both boiling.
Delicious as an appetizer or with cold meats.      From _Sunset Italian
Cook Book_ by the editors of Sunset Books and   Sunset Magazine. Menlo
Park, CA: Lane Publishing Company, 1981.  Pg.   14. ISBN 0-376-02465-8.
Electronic format by Cathy Harned.
Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997

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