Instructions: Peel carrots, cut in half lengthwise then into 1 1/2-inch long pieces. Cut celery into similar sized pieces. Remove seeds from capsicums and cut into 3/4-inch strips, 1 1/2 inches long. Break the cauliflower into 1 1/2-inch flowerets. 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 to 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, 215 to 220 degrees.

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 1/2-inch of rim. Close lids firmly.

This recipe yields approximately 3 quarts.

Yield: 3 quarts

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