Summer garden in a jar
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Carrots, in 1/2 inch slices |
| 4 | cups | Green beans |
| 10 | cups | Cauliflour florets |
| 1 | cup | Onion rings |
| 4 | cups | Celery sticks (2 x 1/2 inch) |
| 4 | cups | Green pepper squares, 1 inch |
| 6 | cups | Sweet red pepper squares, 1-inch |
| 2 | cups | Pickling salt |
| 12 | cups | Water |
| 12 | cups | White vinegar |
| 2 | cups | Granulated sugar |
| 1 | tablespoon | Peppercorns |
| 2 | teaspoons | Coriander seeds |
| ⅓ | cup | Mustard seeds |
| 2 | tablespoons | Tumeric |
| 2 | cups | Small unpitted black olives |
Directions
In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflour. Sprinkle with salt and mix well, add water. Cover with a plate (to keep vegetables submerged)and let stand for 8 hours or overnight. Drain, rinse under cold water and drain again thoroughly. In a larger perserving kettle, combine vinegar, sugar and spices. Bring to a boil, add vegetables and olives. Return to a boil , reduce heat and simmer, covered, for 10 minutes or until vegetables are tender. Pack vegetables into hot sterilized 1 pint jars; ladle liquid over vegetables leaving ⅛ inch headspace. Seal. Process 15 minutes in boiling water bath. Serve with sandwiches, cold meats and cheeses. Use any left over syrup in cabbage salads. Makes 20 pints. Source: Canadian Living