Ingredients
- 4 green peppers
- 3 chiles
- 3 approx -use ancho
- 1 cauliflower
- 1/2 ga vinegar (white)
- 4 1/4 qt water (cold)
- 2 1/2 lb onions
- 2 1/4 lb carrots
- 18 oz sugar
- 1 c salt
- 1/4 c mustard seed
- 2 tb celery seed
- some celery
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.