| 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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