Pickled Vegetables

Ingredients:

2 onions, coarsely chopped

2 unpeeled cucumbers, coarsely chopped

3 sticks celery, coarsely chopped

1/2 small cauliflower, coarsely chopped

1 carrots, coarsely chopped

1 red pepper, coarsely chopped

315g coarse cooking salt

Water

5 cups white wine vinegar (> 5% acid level)

5 whole red dried chillies

1/2 cup sugar 

1 tablespoon mustard seeds

1 teaspoon coriander seeds

Method: 

Place chopped vegetables in a large bowl. Cover with water and sprinkle with coarse salt. Cover bowl with a dry cloth and leave to stand overnight. Drain the water the next morning, rinse and drain again. 

In a large pan, combine vinegar, chillies, sugar, coriander and mustard seeds. Heat slowly, stirring until the sugar is dissolved and then bring to boil. Simmer 3 minutes. Add vegetables and boil for another 12 minutes. Remove pan from heat and pack the vegetables into clean jars with a slotted spoon. Return liquid to heat and bring to the boil. Pour boiling liquid over vegetables and seal the jars. When cool, label and date jars. 

Pickles can be stored up to a year in a cool, dark place. Plastic containers are suitable for storage. 

Serve in antipasto platters, with sandwiches, or with meats.