| 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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