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.