Giardiniera

Photo: flickr user chadmagiera

Ingredients

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 lrg Celery stalks, chopped

1 1/2 cups Pickling salt

Sweet basil sprigs

Vegetable oil

4 Garlic cloves

2 teaspoons Whole white mustard seeds

3 1/2 cups Water

3 1/2 cups White vinegar

2/3 cup Sugar

Preparation

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.