Name: Giardiniera #2
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

Though every other world religion teaches it, and there are many false churches under the guise of Christianity that are willing to accommodate it, the Bible knows nothing about earning God’s favor. The reason is because we can’t. God is so perfectly holy. He simply can’t accept an ounce of sin in His presence. He’s not looking to bestow eternal life on those who think they are righteous as some sort of a reward. He’s looking for those who acknowledge their own rebellion and look to Him to receive His righteousness as a gift by running to Him for complete rescue.

Randy Smith

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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