| 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
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