4 cup carrots, in 1/2" slices
4 cup green beans
10 cup cauliflower florets
1 cup onion rings
4 cup celery sticks (2 x 1/2")
4 cup green pepper squares (1")
6 cup sweet red pepper squares (1")
2 cup pickling salt
12 cup water
12 cup white vinegar
2 cup granulated sugar
1 Tbsp peppercorns
2 tsp coriander seeds
1/3 cup mustard seeds
2 Tbsp turmeric
2 cup small unpitted black olives
In a large saucepan or preserving kettle, combine carrots, onions,
celery, red and green peppers, beans and cauliflower. 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 preserving kettle, combine vinegar, sugar and spices. Bring
to a boil and add vegetables and olives. Return to a boil, reduce heat
and simmer, covered, for 10 minutes or until vegetables are tender.
Pack vegetables into prepared jars leaving a 3/4" headspace then ladle
liquid over vegetables leaving a 1/2" headspace. Check for air bubbles
and add more liquid to adjust headspace back to 1/2" if necessary.
Process jars for 15 minutes in a boiling water bath. Adjust time
according to your altitude.
Makes: 20 pints
Notes: Serve with sandwiches, cold meats and cheeses. Use any leftover
syrup in cabbage salads.