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 1 cm of the rim. Close lids firmly. This goes into a 3.5 to 4 litre jar, and looks as good as it tastes.