Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 3/4 inch strips. Break the cauliflower into flower heads. Dissolve the salt in cold water. Place the vegetables in this brine to cover, leave overnight. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. Select jars with glass or enameled lids. Wash and rinse well, then dry in a warm oven. A single large jar works fine. In a large glass or stainless steel pan combine vinegar, mustard seed, celery seed, chiles 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 a half inch of the rim. Close lids firmly. This goes into a 3 1/2 to 4 quart jar, and looks as good as it tastes. Posted to MC-Recipe Digest V1 #646 by email@example.com on Jun 20, 1997
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|Serving Size: 1 Serving (1356g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (27%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 139.8mg||5 %|
|Potassium 1945.6mg||51 %|
|Total Carbohydrate 71.7g||21 %|
|Dietary Fiber 29g||116 %|
|Sugars, other 42.7g|
|Protein 19.5g||28 %|
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Calories per serving: 410
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