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Ingredientes
- 3 x Red bell peppers, cut into large squares
- 2 x Red banana peppers, cut into rings
- 2 med 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 x Carrots, minced
- 2 lrg Celery stalks, minced
- 1 1/2 c. Pickling salt Sweet basil sprigs Vegetable oil
- 4 x Garlic cloves
- 2 tsp Whole white mustard seeds
- 3 1/2 c. Water
- 3 1/2 c. White vinegar
- 2/3 c. Sugar
Direcciones
- Mix together the vegetables & layer in a large bowl. Sprinkle each layer with salt. Pour in just sufficient water to cover. Place a plate on top to keep the vegetables submerged. Cover & chill for 8 hrs or possibly overnight. Drain, rinse in several changes of water & drain again.
- Meanwhile, place 4 sprigs of basil in a small jar. Add in whole garlic & just sufficient oil to cover. Cover tightly & chill for 8 hrs or possibly overnight.
- Prepare pickling brine by boiling the water, vinegar & sugar. Bring to a boil, stirring until the sugar is dissolved & then keep warm till 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 min. Remove, cold, label & store.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 8 servings | |
| Calories 141 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21284mg | 887% |
| Potassium 473mg | 14% |
| Total Carbs 28.96g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 23.21g | 15% |
| Protein 1.91g | 3% |
