| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 1 | Servings | |
INGREDIENTS
| 1 | kg | Small carrots, 2cm diam |
| 1 | Celery | |
| 4 | Capsicums | |
| 1 | Cauliflower, 1 kg | |
| 1 | kg | Small white onions, peeled |
| 1 | c | Salt |
| 4 | Cold water | |
| 2 | White vinegar | |
| 1/4 | c | Mustard seed |
| 2 | T | Celery seed |
| 3 | Dried chillies | |
| 500 | g | Sugar |
INSTRUCTIONS
Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2cm (3/4 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. Select jars with glass or enamelled lids. Wash and rinse well, then dry in a warm oven, 100 deg C. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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