---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pickles
       Yield: 1 servings
       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.