Summer Vegetable Garden in a Jar
If you've never tried making any Mason jar recipes, you should try this one. It brings the flavors of summer into your home year-round, and these gardens in a jar make the perfect Christmas gifts! Brighten someone's day with the gift of a little bit of summertime.
Notes
- Serve with sandwiches, cold meats and cheeses.
- Use any left over syrup in cabbage salads.
For more great jar recipes and gift ideas, check out our Mason Jar Recipes eBook.
Ingredients
- 4 cup carrots, in 1/2-inch slices
- 4 cup green beans
- 10 cup cauliflower florets
- 1 cup onion rings
- 4 cup celery sticks (2-inch x 1/2-inch)
- 4 cup green pepper squares (1-inch)
- 6 cup sweet red pepper squares (1-inch)
- 2 cup pickling salt
- 12 cup water
- 12 cup white vinegar
- 2 cup granulated sugar
- 1 tablespoon peppercorns
- 2 teaspoon coriander seeds
- 1/3 cup mustard seeds
- 2 tablespoon turmeric
- 2 cup small unpitted black olives
Instructions
- In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflower.
- 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 preserving 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 and process 15 minutes in boiling water bath. Yield: 20 Pints.