Preserving: Summer Garden in a Jar by Recipe Cottage

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	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 -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 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.