Summer Vegetable Garden in a Jar

Description
If you've never tried making any Mason jar recipes, you should try this one. It brings the flavors of summer into your home year]round, and these gardens in a jar make the perfect Christmas gifts! Brighten someone's day with the gift of a little bit of summertime

Ingredients
4 cup carrots, in ½ inch slices [600 g]
4 cup green beans [504 g]
10 cup cauliflower florets [875 g]
1 cup onion rings [227 g]
4 cup celery sticks (2 inch x ½ inch) [448 g]
4 cup green pepper squares (1 inch) [600 g]
6 cup sweet red pepper squares (1 inch) [900 g]
2 cup pickling salt [456 g]
12 cup water [3 L]
12 cup white vinegar [3 L]
2 cup granulated sugar 400 g]
1 tablespoon peppercorns
2 teaspoon coriander seeds
1/3 cup mustard seeds [59 g]
2 tablespoon turmeric
2 cup small unpitted black olives [280 g]

Instructions
1. In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflower.

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 preserving 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 1/8 inch headspace.

9. Seal and process 15 minutes in boiling water bath. Yield: 20 Pints.

Notes
Serve with sandwiches, cold meats and cheeses.
Use any leftover syrup in cabbage salads.
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