Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Relishes Pickles
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----VEGETABLES-----
3 each Red bell peppers -- cut into
large squares
2 each Red banana peppers -- cut into
rings
2 medium Red onions -- thinly sliced
1 small Buttercup squash, peeled -- - seeded & cubed
3 cups Cauliflower -- cut into floret
2 cups Waxed beans -- trimmed & halve
1 cup Chinese white radish -- thinly
sliced & peeled
6 each Carrots -- chopped
2 large Celery stalks -- chopped
-----HERBS & SPICES-----
1 1/2 cups Pickling salt
Sweet basil sprigs
Vegetable oil
4 each Garlic cloves
2 teaspoons Whole white mustard seeds
-----PICKLING BRINE-----
3 1/2 cups Water
3 1/2 cups White vinegar
2/3 cup Sugar
Mix together the vegetables & layer in a large bowl. Sprinkle each layer
with salt. Pour in just enough water to cover. Place a plate on top to keep
the vegetables submerged. Cover & refrigerate for 8 hours or overnight.
Drain, rinse in several changes of water & drain again.
Meanwhile, place 4 sprigs of basil in a small jar. Add whole garlic & just
enough oil to cover. Cover tightly & refrigerate for 8 hours or overnight.
Prepare pickling brine by boiling the water, vinegar & sugar. Bring to a
boil, stirring till the sugar is dissolved & then keep hot until ready to use.
Sterilize 4 500mL canning jars. In each one, place a basil sprig, garlic
clove & 1/2 ts mustard seeds. Without forcing, pack the vegetables into the
jars leaving 3/4" headspace. Pour pickling brine into each jar up to 1/2"
of the top.
Remove any air bubbles by sliding a rubber spatula around the edge of the
jar; wipe rims & fir lids. Process in a boiling water bath for 20 minutes.
Remove, cool, label & store.
