Categories: Pickles, Condiments 
      Yield: 4 qts 
  
  2 1/4 lb Carrots; small 
      1 bn Celery 
      4 x  Green peppers; or any other 
           -color, red, yellow etc 
      1 lg Cauliflower 
  2 1/2 lb Onions; small white, peeled 
           -these 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 
           -subst. powder, 3 Tb approx 
           -Use ancho or chipotle 
     18 oz Sugar; or slightly less 
  
   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.