Preparation:
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. |
