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