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. Posted to MC-Recipe Digest V1 #646 by firstname.lastname@example.org on Jun 20, 1997
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|Serving Size: 1 Serving (11269g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 439 (1%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 0mg||0 %|
|Sodium 363.4mg||13 %|
|Potassium 6456.3mg||170 %|
|Total Carbohydrate 7770.2g||2285 %|
|Dietary Fiber 99.8g||399 %|
|Sugars, other 7670.4g|
|Protein 67.6g||97 %|
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Calories per serving: 30856
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