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9 hours
Prep: 8 hours
Cook: 20 minutes
763 calories per serving view nutrition facts
20 pints
suggest servings
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| 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 | hot green peppers | cut into squres, 1 inch |
| 6 | cups | sweet red bell pepper | 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 | |
| 1/3 | cup | mustard seeds | |
| 2 | tablespoons | turmeric | |
| 2 | cups | black olives | small, unpitted |
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.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Total Carbohydrate 155.0g | 52% |
| Dietary Fiber 21.0g | 86% |
| Sugars 126.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 575% | Vitamin C | 722% | |
| Calcium | 28% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The Kellogg's Company, headquartered in Battle Creek Michigan, is the world's largest producer of cereals with annual sales over nine billion. Their cereal line is...
This recipe is great! I needed a new idea for using scallops in a tasty dish for my family, and this fills the bill.
I've always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, peaches and thyme, rhubarb and rosemary. They're all delicious, so can there be any question that blackberries and rosemary would just be a match made in heaven?
