| 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 |
tb |
Peppercorns |
| 2 |
ts |
Coriander seeds |
| 1/3 |
c |
Mustard seeds |
| 2 |
tb |
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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