Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.