Title: Summer garden in a jar
 Categories: Pickles, Canadian
      Yield: 20 Servings
 
      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
 
  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