*  Exported from  MasterCook  *

                                Gardiniere

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.

 Recipe by Foodland Ontario