Summer in a Jar

Ingredients

• 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

Directions

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.

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