Gardiniere

Recipe Ingredients

		Vegetables
3		Red bell peppers - cut into
1		Squares (large)
2		Red banana peppers - cut into
		Rings
2		Red onions - thinly sliced (medium)
1		Buttercup squash - peeled, - seeded & (small) cubed
3 cups	438g / 15oz	Cauliflower - cut into floret
2 cups	320g / 11oz	Waxed beans - trimmed & halve
1 cup	237ml	Chinese white radish - thinly
		Sliced & peeled
6		Carrots - chopped
2		Celery stalks - chopped (large)
		Herbs & Spices
1 1/2 cups	355ml	Pickling salt
		Sweet basil sprigs
		Vegetable oil
4		Garlic cloves
2 teaspoons	10ml	Whole white mustard seeds
		Pickling Brine
3 1/2 cups	829ml	Water
3 1/2 cups	829ml	White vinegar
2/3 cup	131g / 4.6oz	Sugar

Recipe Instructions

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.

Recipe by Foodland Ontario

Source:
Cooking Light, July/Aug 1993, page 71

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