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Servings: 8

Ingredients

Cost per serving $1.50 view details

Directions

  1. 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.
  2. 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.
  3. 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.
  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.
  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 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%
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