Summer Garden in a Jar

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.