Ingredients
- 6 carrots
- 4 garlic (cloves)
- 3 bell peppers (red)
- 3 cauliflower
- 2 banana peppers (red)
- 2 celery stalks
- 1 buttercup squash
- 850 ml water
- 525 gr waxed beans
- 350 ml pickling salt sweet basil sprigs vegetable oil
- 130 gr sugar
- 120 ml vinegar (white)
- 120 gr chinese radish (white)
- 10 ml mustard seeds (whole white)
- 2 slices onions (red)
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 & half ts mustard seeds. Without forcing, pack the vegetables into the jars leaving 2 cm headspace. Pour pickling brine into each jar up to 1 cm 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.
