Summer Garden In A Jar
Ingredients:
4
c
Carrots, in 1/2 inch slices
4
c
Green beans
10
c
Cauliflour 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
tb
Peppercorns
2
ts
Coriander seeds
1/3
c
Mustard seeds
2
tb
Tumeric
2
c
Small unpitted black olives
Method:
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.