Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Carrots, in 1/2 inch slices 12 c Water
4 c Green beans 12 c White vinegar
10 c Cauliflour florets 2 c Granulated sugar
1 c Onion rings 1 tb Peppercorns
4 c Celery sticks (2 x 1/2 inch) 2 ts Coriander seeds
4 c Green pepper squares, 1 inch 1/3 c Mustard seeds
6 c Sweet red pepper squares, 2 tb Tumeric
- 1-inch 2 c Small unpitted black olives
2 c Pickling salt

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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