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LOCATION: Recipes >> Preserving >> Summer Garden in a Jar

Print this Recipe    Summer Garden in a Jar

Categories: Pickles, Vegetables, Preserves
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
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

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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