Garden Green
08-09-2009, 12:43 PM
2 pounds Small carrots
1 bunch Celery
4 large Red Peppers
1 large Cauliflower
1 pound Small white onions, peeled
1 cup Salt
4 quarts Cold water
2 quarts White vinegar
1/4 cup Mustard seed
2 tablespoons Celery seed
3 Whole chilies, fresh
1 pound Sugar
Peel carrots, cut in half lengthwise then into 4 cm (1.5 inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2 cm (3/4 inch) strips, 4 cm long. Break the cauliflower into 4 cm 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 enameled lids. Wash and rinse well, then dry in a warm oven, 200 degees F
In a large enamel or stainless steel pan combine vinegar, mustard seed, celery seed, chilies 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 cm (half inch) of rim. Close lids firmly.
This will make about 3.5 quarts.
1 bunch Celery
4 large Red Peppers
1 large Cauliflower
1 pound Small white onions, peeled
1 cup Salt
4 quarts Cold water
2 quarts White vinegar
1/4 cup Mustard seed
2 tablespoons Celery seed
3 Whole chilies, fresh
1 pound Sugar
Peel carrots, cut in half lengthwise then into 4 cm (1.5 inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2 cm (3/4 inch) strips, 4 cm long. Break the cauliflower into 4 cm 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 enameled lids. Wash and rinse well, then dry in a warm oven, 200 degees F
In a large enamel or stainless steel pan combine vinegar, mustard seed, celery seed, chilies 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 cm (half inch) of rim. Close lids firmly.
This will make about 3.5 quarts.