Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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