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LOCATION: Recipes >> Preserving >> Pickled Vegetables 02

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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.


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