Summer Garden in a Jar
Submitted by missme78
Preserve summer’s bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.
YIELD
20 pintsPREP
8 hrsCOOK
20 minREADY
9 hrsWhen the garden is producing faster than you can eat it, this is the recipe that saves the day. Carrots, cauliflower, green beans, peppers, celery, and onions get brined overnight, then simmered in a spiced vinegar syrup with mustard seeds, coriander, peppercorns, and golden turmeric.
Black olives add a savory, briny contrast that makes these jars stand out from ordinary pickled vegetables.
Twenty pints means you’ll have enough to stock the pantry and share with neighbors, and they only get better as they sit.
Serve alongside cold cuts, cheese boards, and sandwiches, or toss the leftover brine into a cabbage slaw for an instant flavor boost.
Kitchen Tips
- Let the salted vegetables stand a full 8 hours or overnight so they release moisture and stay crisp after canning
- Rinse thoroughly after brining to remove excess salt before cooking
- Pack the jars tightly and leave exactly ⅛ inch headspace for a proper seal
- Process in a boiling water bath for the full 15 minutes for safe shelf-stable storage
- These pickled veggies taste best after sitting in the jar for at least 2 weeks
Ingredients
Directions
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 ⅛ 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.
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