| 1 | Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long pieces. |
| 2 | Cut celery into similar sized pieces. |
| 3 | Remove seeds from capsicums and cut into 2cm (?inch) strips, 4cm long. |
| 4 | Break the cauliflower into 4cm flowerets. |
| 5 | Dissolve the salt in cold water. |
| 6 | Dissolve the salt in cold water. |
| 7 | Cover the vegetables with this brine and leave overnight. |
| 8 | A clean (new) plastic bucket is a suitable container. |
| 9 | After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. |
| 10 | Select jars with glass or enamelled lids. |
| 11 | 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. |
| 12 | Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. |
| 13 | Fill the warmed jars with hot vegetables and top up with vinegar to within 1cm (half inch) of rim. |
| 14 | Close lids firmly. |
| 15 | Makes approx 3 litres |
