Summer Garden in a Jar

• 4 cups carrots cut in 1/2 inch slices
• 4 cups green beans
• 10 cups cauliflower florets
• 1 cup onions sliced into rings
• 4 cups celery sticks
• 4 cups green chili peppers cut into squres, 1 inch
• 6 cups sweet red bell peppers cut into one inch squares
• 2 cups pickling salt
• 12 cups water
• 12 cups white vinegar
• 2 cups sugar granulated
• 1 tablespoon peppercorns
• 2 teaspoons coriander seeds
• 13 cup mustard seeds
• 2 tablespoons turmeric
• 2 cups black olives small, unpitted

1. In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflour.
2. Sprinkle with salt and mix well, add water.
3. Cover with a plate (to keep vegetables submerged)and let stand for 8 hours or overnight.
4. Drain, rinse under cold water and drain again thoroughly.
5. In a larger perserving kettle, combine vinegar, sugar and spices.
6. Bring to a boil, add vegetables and olives.
7. Return to a boil, reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.
8. Pack vegetables into hot sterilized 1 pint jars; ladle liquid over vegetables leaving 18 inch headspace.
9. Seal.
10. Process 15 minutes in boiling water bath.
11. Serve with sandwiches, cold meats and cheeses.
12. Use any left over syrup in cabbage salads.

carrots, green beans, cauliflower, onions, celery sticks, green chili peppers, sweet red bell peppers, pickling salt, water, white vinegar, sugar, peppercorns, coriander seeds, mustard seeds, turmeric, black olives

Taken from recipeland.com/recipe/v/summer-garden-jar-35973 (may not work)