Summer Garden in a Jar Recipe

Name: Summer Garden in a Jar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups carrots cut in 1/2 inch slices; 4 cups green beans; 10 cups cauliflower florets; 1 cup onions sliced into rings; 4 cups celery sticks; 4 cups green chili peppers cut into squres, 1 inch; 6 cups sweet red bell peppers cut into one inch squares; 2 cups pickling salt; ½ cups water; ½ cups white vinegar; 2 cups sugar granulated; 1 tablespoon peppercorns; 2 teaspoons coriander seeds; ⅓ cup mustard seeds; 2 tablespoons turmeric; 2 cups black olives small, unpitted

Servings: persons

4 cups carrots cut in 1/2 inch slices
4 cups green beans
10 cups cauliflower florets
1 cup onions sliced into rings
4 cups celery sticks
4 cups green chili peppers cut into squres, 1 inch
6 cups sweet red bell peppers cut into one inch squares
2 cups pickling salt
½ cups water
½ cups white vinegar
2 cups sugar granulated
1 tablespoon peppercorns
2 teaspoons coriander seeds
⅓ cup mustard seeds
2 tablespoons turmeric
2 cups black olives small, unpitted

1
In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflour.
2
Sprinkle with salt and mix well, add water.
3
Cover with a plate (to keep vegetables submerged)and let stand for 8 hours or overnight.
4
Drain, rinse under cold water and drain again thoroughly.
5
In a larger perserving kettle, combine vinegar, sugar and spices.
6
Bring to a boil, add vegetables and olives.
7
Return to a boil, reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.
8
Pack vegetables into hot sterilized 1 pint jars; ladle liquid over vegetables leaving 18 inch headspace.
9
Seal.
10
Process 15 minutes in boiling water bath.
11
Serve with sandwiches, cold meats and cheeses.
12
Use any left over syrup in cabbage salads.

1001

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups carrots cut in 1/2 inch slices, 4 cups green beans, 10 cups cauliflower florets, 1 cup onions sliced into rings, and more.

Yes, Summer Garden in a Jar falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Garden in a Jar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions