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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegan Pickles, Relishes, Vegetables 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

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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