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  • 2 1/4 lb Carrots; small
  • 1 bn Celery
  • Green peppers; or any other
  • Red; yellow etc
  • 1 lg Cauliflower
  • 2 1/2 lb Onions; small white; peeled
  • 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
  • Powder; 3 tb approx
  • 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.
Posted to MC-Recipe Digest V1 #646 by on Jun 20, 1997