Title: Giardiniera (Pretty Pickles)
Categories: Pickle
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.

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