Summer Garden In A Jar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canadian | Pickles | 20 | Servings |
INGREDIENTS
| 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 | T | Peppercorns |
| 2 | t | Coriander seeds |
| 1/3 | c | Mustard seeds |
| 2 | T | Tumeric |
| 2 | c | Small unpitted black olives |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 182.7mg
Potassium: 504mg
Carbohydrates: 39.5g
Fiber: 3.4g
Sugar: 25.6g
Protein: 2.1g