Jardiniere - cooking recipe

Ingredients

green beans or waxed beans, parboiled
bell pepper, segments raw
broccoli floret, parboiled
cabbage, pieces blanched
carrot, slices parboiled
cauliflower floret, parboiled
celery, pieces raw
cucumber, slices raw
eggplant, slices parboiled
green cherry tomatoes, raw
green tomato, slices raw
jerusalem artichoke, pieces,raw
mushroom, parboiled
okra, blanched
onion, pieces blanched
radish, raw
whole baby white onion, blanched
zucchini, slices raw
Per Quart you will need
1 teaspoon salt
2 cloves garlic
3 peppercorns
1 hot Thai peppers
Per quart you might need up to
2 cups vinegar
2 cups water

Preparation

It all depends on your choice, amount and size of vegetables-you might use much less, like 1 cup vinegar to 1 cup water-just make sure the vinegar water ratio is equal.
Select your combination of vegetables.
Wash and prepare according to above recomendations-like raw vs.
parboiled.
Pack veggies, in attractive layers into a clean hot jar (s).
Add the salt, garlic, peppercorns and hot pepper.
Pour vinegar water mixture over the veggies, leaving 1/2 inch head space.
Wipe rims and seal.
Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet sea level.