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Pretty Pickles

(1 Votes)


  • 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 grams 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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