Gardiniere Recipe

Step 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. Drain, rinse in several changes of water & drain again.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Things You'll Need

  • 3ea Red bell peppers, cut into
  • -- large squares
  • 2ea Red banana peppers, cut into
  • -- rings
  • 2md Red onions, thinly sliced
  • 1sm Buttercup squash, peeled,
  • -- seeded & cubed
  • 3c Cauliflower, cut into floret
  • 2c Waxed beans, trimmed & halve
  • 1c Chinese white radish, thinly
  • -- sliced & peeled
  • 6ea Carrots, chopped
  • 2lg Celery stalks, chopped
-----------HERBS & SPICES---------------
  • 1 1/2c Pickling salt
  • Sweet basil sprigs
  • Vegetable oil
  • 4ea Garlic cloves
  • 2ts Whole white mustard seeds
-----------PICKLING BRINE---------------
  • 3 1/2c Water
  • 3 1/2c White vinegar
  • 2/3c Sugar

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