Mixed Vegetable Pickle
|Vinegar||1 Pint, spiced|
|Carrot||1 , peeled|
|Onions slice||1 , peeled|
|Celery stalks||1 , peeled|
1) In deep bowls, arrange layers of mixed vegetables and salt, allowing 1 tablespoon salt per lb of prepared vegetables and keep aside for a whole night.
2) On the next day, drain the vegetables and remove excess salt by pouring in plain vinegar.
3) Drain this and save for washing another batch.
4) Store by packing into jars and top with spiced vinegar.
5) Use as required.