Gardiniere

Directions

Mix together the vegetables and 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 and refrigerate for 8 hours or overnight.

Drain, rinse in several changes of water and drain again.

Meanwhile, place 4 sprigs of basil in a small jar.

Add whole garlic and just enough oil to cover.

Cover tightly and refrigerate for 8 hours or overnight.

Prepare pickling brine by boiling the water, vinegar and sugar.

Bring to a boil, stirring until the sugar is dissolved and then keep hot until ready to use.

Sterilize 4 500mL canning jars.

In each one, place a basil sprig, garlic clove and ½ teaspoons mustard seeds.

Without forcing, pack the vegetables into the jars leaving ¾ inch headspace.

Pour pickling brine into each jar up to ½ inch of the top.

Remove any air bubbles by sliding a rubber spatula around the edge of the jar; wipe rims and fir lids.

Process in a boiling water bath for 20 minutes. Remove, cool, label and store.