• 4 c Carrots, in 1/2 inch slices
  • 4 c Green beans
  • 10 c Cauliflower florets
  • 1 c Onion rings
  • 4 c Celery sticks (2 x 1/2 inch)
  • 4 c Green pepper squares, 1 inch
  • 6 c Sweet red pepper squares, 1-inch
  • 2 c Pickling salt
  • 12 c Water
  • 12 c White vinegar
  • 2 c Granulated sugar
  • 1 tbsp Peppercorns
  • 2 tsp Coriander seeds
  • 1/3 c Mustard seeds
  • 2 tbsp Turmeric
  • 2 c Small unpitted black olives


In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflower. 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 preserving 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.

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Submitted 6/13/05.
Source: My file
Submitted By: Ruth A. Burbage
Summer in a Jar