Giardiniera Pretty Pickle

1 kg Small carrots (2cm diam)

1 bn Celery

4 Capsicums

1 lg Cauliflower (1 kg)

1 kg Small white onions, peeled

1 c Salt

4 l Cold water

2 l White vinegar

1/4 c Mustard seed

2 tb Celery seed

3 Dried chillies

500 g Sugar

1. 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. 2. Select jars with glass or enamelled lids. Wash and rinse well, then dry

in a warm oven, 100 deg C. 3. 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.