Gardiniere
8 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Red bell peppers, cut into large squares |
| 2 | eaches | 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 | eaches | Carrots, chopped |
| 2 | larges | Celery stalks, chopped |
| 1½ | cup | Pickling salt |
| Sweet basil sprigs | ||
| Vegetable oil | ||
| 4 | eaches | 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.
Recipe by Foodland Ontario