Categories: Relishes, Pickles, Vegetables 
      Yield: 8 cups 
  
---------------------------------VEGETABLES--------------------------------- 
      3 ea Red bell peppers, cut into 
           -- large squares 
      2 ea 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 ea Carrots, chopped 
      2 lg Celery stalks, chopped 
 
-------------------------------HERBS & SPICES------------------------------- 
  1 1/2 c  Pickling salt 
           Sweet basil sprigs 
           Vegetable oil 
      4 ea 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.