Summer Garden In A Jar

Recipe Ingredients

4 cups	440g / 15oz	Carrots - in 1/2 inch slices
4 cups	640g / 22oz	Green beans
10 cups	1460g / 51oz	Cauliflower florets
1 cup	62g / 2.2oz	Onion rings
4 cups	440g / 15oz	Celery sticks - (2 x 1/2 inch)
4 cups	948ml	Green pepper squares - 1 inch
6 cups	1422ml	Sweet red pepper squares - 1-inch
2 cups	474ml	Pickling salt
12 cups	2844ml	Water
12 cups	2844ml	White vinegar
2 cups	396g / 13oz	Granulated sugar
1 tablespoon	15ml	Peppercorns
2 teaspoons	10ml	Coriander seeds
1/3 cup	36g / 1.3oz	Mustard seeds
2 tablespoons	30ml	Turmeric
2 cups	474ml	Small unpitted black olives

Recipe Instructions

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 1/8 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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