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Ингредиенты
- 2 1/4 lb small carrots - (3/4" dia)
- 1 bn celery
- 4 x capsicums (peppers)
- 1 lrg cauliflower - (abt 2 lbs)
- 2 1/4 lb small white onions peeled
- 1 c. salt
- 8 1/2 pt cool water
- 4 1/4 pt white vinegar
- 1/4 c. mustard seed
- 2 Tbsp. celery seed
- 3 x dry chillies
- 2 1/2 c. sugar
Инструкции
- Peel carrots, cut in half lengthwise then into 1 1/2-inch long pcs. Cut celery into similar sized pcs. 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 cool water. Cover the vegetables with this brine and leave overnight. A clean (new) plastic bucket is a suitable container. After 12 to 18 hrs drain the vegetables, rinse in cool water, and allow to drain again.
- Select jars with glass or possibly enamelled lids. Wash and rinse well, then dry in a hot oven, 215 to 220 degrees.
- In a large enamel or possibly stainless steel pan combine vinegar, mustard seed, celery seed, chillies and sugar. Boil for 3 min and then add in the carrots and onions and boil for 5 min. Fill the warmed jars with warm vegetables and top up with vinegar to within 1/2-inch of rim. Close lids firmly.
- This recipe yields approximately 3 qts.
- Yield: 3 qts
