| previous | next |
Title: Gardiniere
Categories: Relish Pickle Vegetable
Yield: 8 Cups
| 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. By Ignacio Perez V.
previous next