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Summer Garden In A Jar

relishes/preserves, vegetables

4 cups carrots; in 1/2 inch slices
4 cups green beans
10 cups cauliflower 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
1/3 cup mustard seeds
2 tablespoons turmeric
2 cups 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.

Contributor: Canadian Living Magazine

Yield: 20 servings

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