| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Relish, Pickles, Vegetable |
8 |
Cups |
INGREDIENTS
| 3 |
|
Red bell peppers, cut into large squares |
| 2 |
|
Red banana peppers, cut into rings |
| 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 sliced & peeled |
| 6 |
|
Carrots, chopped |
| 2 |
lg |
Celery stalks, chopped |
| 1 1/2 |
c |
Pickling salt |
|
|
Sweet basil sprigs |
|
|
Vegetable oil |
| 4 |
|
Garlic cloves |
| 2 |
ts |
Whole white mustard seeds |
| 3 1/2 |
c |
Water |
| 3 1/2 |
c |
White vinegar |
| 2/3 |
c |
Sugar |
INSTRUCTIONS
VEGETABLES
HERBS & SPICES
PICKLING BRINE
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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