Gardiniere

Gardiniere

8 Preparation Time :

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

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