Recipe - Giardiniera (Pretty Pickle)

1 kg Small carrots (2cm diam)
1 bn Celery
4 Capsicums
1 lg Cauliflower (1 kg)
1 kg Small white onions, peeled
1 cup Salt
4 l Cold water
2 l White vinegar
One fourth cup Mustard seed
2 tablespoon 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 (Three fourths 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 1218 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini