Title: Summer Garden in a Jar
Categories: Pickle
Yield: 20 Servings

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. Makes 20 pints. Source: Canadian Living

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