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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

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.
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, 100 deg C.

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.


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