———————————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.