Summer Garden In a Jar

By Hester

Ingredients

• 4 cups carrots, sliced
• 4 cups green beans, cut
• 10 cups cauliflower flowerets
• 1 cup onion rings
• 4 cups celery, cut in 2" pieces
• 4 cups green peppers, cubed
• 6 cups red peppers, cubed
• 2 cups pickling salt
• 12 cups water
• 12 cups vinegar
• 2 cups sugar
• 1 tablespoon whole peppercorns
• 2 teaspoons coriander seeds
• 1/3 cup celery seed
• 1/3 cup mustard seed
• 2 tablespoons ground turmeric
• 2 cups pitted small black olives

Details

Servings 8

Preparation

Step 1

Place carrots, beans, cauliflower, onions, celery and peppers in 1 or 2 large bowls. Sprinkle salt over vegetables, mix, pour in water. Cover with a plate to keep vegetables submerged. Stir periodically. Let stand overnight.

Drain, rinse under cold water and drain again thoroughly.

In large kettle combine vinegar, sugar, spices and turmeric. Bring to a boil then add vegetables and olives. Bring back to a boil; reduce heat and simmer uncovered for 10 minutes.

Pour into hot sterilized jars leaving 1/8" headspace making sure vegetables are covered with liquid. Seal, wipe and process in hot water bath for 15 minutes.