Categories: Pickles 
      Yield: 20 servings 
  
      4 c  Carrots, in 1/2 inch slices        12 c  Water 
      4 c  Green beans                        12 c  White vinegar 
     10 c  Cauliflour florets                  2 c  Granulated sugar 
      1 c  Onion rings                         1 tb Peppercorns 
      4 c  Celery sticks (2 x 1/2 inch)        2 ts Coriander seeds 
      4 c  Green pepper squares, 1 inch      1/3 c  Mustard seeds 
      6 c  Sweet red pepper squares,           2 tb Tumeric 
           - 1-inch                            2 c  Small unpitted black olives 
      2 c  Pickling salt                   
  
  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