Ingredients
- 2 tumeric
- 2,800 ml vinegar (white)
- 2,800 ml water
- 1,300 gr cauliflour florets
- 1,100 gr green beans
- 800 gr sweet pepper squares (red)
- 550 gr green pepper squares
- 500 gr carrots
- 400 gr celery sticks
- 400 gr granulated sugar
- 270 gr unpitted black olives
- 270 gr pickling salt
- 120 gr onion rings
- 80 ml mustard seeds
- 8 gr peppercorns
- 4 gr coriander seeds
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 0 cm 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.