| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Pickles, Relish, Vegetable | 8 | Cups |
INGREDIENTS
| 3 | Red bell peppers, cut into | |
| large squares | ||
| 2 | Red banana peppers, cut into | |
| rings | ||
| 2 | Red onions, thinly sliced | |
| 1 | Buttercup squash, peeled | |
| seeded & cubed | ||
| 3 | c | Cauliflower, cut into floret |
| 2 | c | Waxed beans, trimmed & halve |
| 1 | c | Chinese white radish, thinly |
| sliced & peeled | ||
| 6 | Carrots, chopped | |
| 2 | Celery stalks, chopped | |
| 1 1/2 | c | Pickling salt |
| Sweet basil sprigs | ||
| Vegetable oil | ||
| 4 | Garlic cloves | |
| 2 | t | Whole white mustard seeds |
| 3 1/2 | c | Water |
| 3 1/2 | c | White vinegar |
| 2/3 | c | Sugar |
INSTRUCTIONS
1997 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,
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