Preserving: Pickled Vegetables 02 by Recipe Cottage

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	Pickled Vegetables 02

		Summer Garden in a Jar Yield: 20 Pints 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 turmeric 2 c small unpitted black olives 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.