*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Relishes                         Pickles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      each          Red bell peppers -- cut into
                         large squares
    2      each          Red banana peppers -- cut into
    2      medium        Red onions -- thinly sliced
    1      small         Buttercup squash, peeled -- - seeded & cubed
    3      cups          Cauliflower -- cut into floret
    2      cups          Waxed beans -- trimmed & halve
    1      cup           Chinese white radish -- thinly
                         sliced & peeled
    6      each          Carrots -- chopped
    2      large         Celery stalks -- chopped
                         -----HERBS & SPICES-----
    1 1/2  cups          Pickling salt
                         Sweet basil sprigs
                         Vegetable oil
    4      each          Garlic cloves
    2      teaspoons     Whole white mustard seeds
                         -----PICKLING BRINE-----
    3 1/2  cups          Water
    3 1/2  cups          White vinegar
      2/3  cup           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.
  Recipe by Foodland Ontario