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

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