Gardiniere
Yield
8 cupsPrep
30 minCook
15 minReady
3 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetables | |||
| 3 | each |
sweet red bell peppers
cut into, large squares |
|
| 2 | each |
banana peppers
red, cut into strips |
|
| 2 | medium |
red onion
thinly sliced |
|
| 1 | small |
buttercup squash
peeled, seeded & cubed |
* |
| 3 | cups |
cauliflower florets
cut into floret |
|
| 2 | cups |
beans
waxed, trimmed & halved |
|
| 1 | cup |
white radish
thinly sliced & peeled |
* |
| 6 | each |
carrots
chopped |
|
| 2 | large |
celery stalks
|
*
|
| Herbs and spices | |||
| 1 ½ | cups |
pickling salt
|
*
|
| 1 | x |
basil
sweet |
*
|
| 1 | x |
vegetable oil
|
*
|
| 4 | each |
garlic cloves
|
|
| 2 | teaspoons |
mustard seeds
whole |
*
|
| Pickling brine | |||
| 3 ½ | cups |
water
|
|
| 3 ½ | cups |
white vinegar
|
|
| ⅔ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetables | |||
| 3 | each |
sweet red bell peppers
cut into, large squares |
|
| 2 | each |
banana peppers
red, cut into strips |
|
| 2 | medium |
red onion
thinly sliced |
|
| 1 | small |
buttercup squash
peeled, seeded & cubed |
* |
| 7.1E+2 | ml |
cauliflower florets
cut into floret |
|
| 473 | ml |
beans
waxed, trimmed & halved |
|
| 237 | ml |
white radish
thinly sliced & peeled |
* |
| 6 | each |
carrots
chopped |
|
| 2 | large |
celery stalks
|
*
|
| Herbs and spices | |||
| 355 | ml |
pickling salt
|
*
|
| 1 | x |
basil
sweet |
*
|
| 1 | x |
vegetable oil
|
*
|
| 4 | each |
garlic cloves
|
|
| 1E+1 | ml |
mustard seeds
whole |
*
|
| Pickling brine | |||
| 828 | ml |
water
|
|
| 828 | ml |
white vinegar
|
|
| 158 | ml |
sugar
|
|
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.
