Giardiniera #2

8 Cups

Ingredients

Quantity Ingredient
3 Red bell peppers, cut into large squares
2 Red banana peppers, cut into rings
2 mediums 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 Carrots, chopped
2 larges Celery stalks, chopped
1½ cup Pickling salt
Sweet basil sprigs
Vegetable oil
4 Garlic cloves
2 teaspoons Whole white mustard seeds
3½ cup Water
3½ cup White vinegar
⅔ cup Sugar

Directions

VEGETABLES

HERBS & SPICES

PICKLING BRINE

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 & ½ ts mustard seeds. Without forcing, pack the vegetables into the jars leaving ¾" headspace. Pour pickling brine into each jar up to ½" 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.

Posted to MC-Recipe Digest V1 #646 by thelma@... on Jun 20, 1997

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