Don't miss another issue…      Subscribe

Gardiniere

 

54

Yield

8

cups

Prep

30

min

Cook

15

min

Ready

3

days

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

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
cup 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 1029g (36.3 oz)
Amount per Serving
Calories 4516% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 643mg 27%
Total Carbohydrate 31g 31%
Dietary Fiber 16g 63%
Sugars g
Protein 24g
Vitamin A 365% Vitamin C 311%
Calcium 19% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed