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Title: Giardiniera #2
Yield: 8 Cups

Ingredients

  ---------------------------VEGETABLES---------------------------------
      3    red bell peppers, cut into -
           - large; squares
      2    red banana peppers, cut into
           - - ring; s
      2 md red onions, thinly sliced
      1 sm buttercup squash, peeled, -
           -seeded; & cubed
      3 c  cauliflower, cut into floret
      2 c  waxed beans, trimmed & halve
      1 c  chinese white radish, thinly
           - - slic; ed & peeled
      6    carrots, chopped
      2 lg celery stalks, chopped
 
  -------------------------HERBS & SPICES-------------------------------
  1 1/2 c  pickling salt
      1    sweet basil sprigs
      1    vegetable oil
      4    garlic cloves
      2 ts whole white mustard seeds
 
  -------------------------PICKLING BRINE-------------------------------
  3 1/2 c  water
  3 1/2 c  white vinegar
    2/3 c  sugar

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.

Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997

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