Recipe: Gardiniere
For 8 Persons
Category: Relishes, Pickles, Vegetables
---------------------------------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.
Recipe by Foodland Ontario
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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