Gardiniere

-VEGETABLES

- 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

---HERBS & SPICES

--- 1 1/2 c Pickling salt

Sweet basil sprigs Vegetable oil 4 Garlic cloves

2 ts Whole white mustard seeds

---PICKLING BRINE

--- 3 1/2 c Water

3 1/2 c White vinegar

2/3 c Sugar

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.