Title: Gardiniere
 Categories: Pickles, Vegetables, Canadian
      Yield: 8 Cups
 
MMMMM-------------------------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

MMMMM-----------------------HERBS & SPICES----------------------------
  1 1/2 c  Pickling salt
           Sweet basil sprigs
           Vegetable oil
      4    Garlic cloves
      2 ts Whole white mustard seeds

MMMMM-----------------------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.