Categories: Pickles 
      Yield: 1 servings 
  
      1 kg Small carrots (2cm diam)            4 l  Cold water 
      1 bn Celery                              2 l  White vinegar 
      4    Capsicums                         1/4 c  Mustard seed 
      1 lg Cauliflower (1 kg)                  2 tb Celery seed 
      1 kg Small white onions, peeled          3    Dried chillies 
      1 c  Salt                              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.