|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|
|2 larges||Celery stalks, chopped|
|1½ cup||Pickling salt|
|Sweet basil sprigs|
|2 teaspoons||Whole white mustard seeds|
|3½ cup||White vinegar|
HERBS & SPICES
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
Random recipe of the day