Giardiniera

• 3 red bell peppers cut into large squares
• 2 banana peppers cut into rings
• 2 red onions mediums, thinly sliced
• 1 buttercup squash small, peeled, seeded & cubed
• 3 cups cauliflower cut into floret
• 2 cups beans Waxed, trimmed & halve
• 1 cup white radish Chinese, thinly sliced & peeled
• 6 carrots chopped
• 2 celery stalks chopped
• 1 1/2 cups pickling salt
• sweet basil sprigs
• vegetable oil
• 4 garlic cloves
• 2 teaspoons white mustard seeds Whole
• 3 1/2 cups water
• 3 1/2 cups white vinegar
• 2/3 cup sugar

1. 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.
2. 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.
3. 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.

red bell peppers, banana peppers, red onions, cauliflower, beans, white radish chinese, carrots, celery, pickling salt, sweet basil, vegetable oil, garlic, white mustard seeds, water, white vinegar, sugar

Taken from www.yummly.com/recipe/Giardiniera-1656176 (may not work)