Basil or Tarragon Mixed Vegetables
Comments: These pickled vegetables are really good looking when nicely packed into the jar alternating the colors, and they just are as good as they look.
An 'excellent' gift!
Keep opened jar refrigerated.
Servings: 1 [32-ounce / 1-L] jar
  • 1 3/4 cups [440 mL] vinegar
  • 1 cup [250 mL] water
  • 1 teaspoon [5 mL] pickling salt
  • 2 tablespoons [30 mL] fresh basil or tarragon leaves
  • Fresh vegetables such as cauliflower, string beans, carrots, tiny green tomatoes, tiny marinating onions, okra [or gumbo], sweet green and red peppers
  • 1 sprig fresh basil or tarragon
    or
    1 tablespoon [15 mL] freshly chopped basil or tarragon leaves
  • 1 [32-ounce / 1-L] hot sterilized jar
  • The day before, into a non-aluminum casserole, bring together vinegar, water and pickling salt to a boil.
  • Remove from heat and stir in fresh basil or tarragon leaves.
  • Cover and leave to rest overnight for the basil or tarragon to develop its taste.
  • Cut vegetables into same size pieces to get 4 cups [1 L]; cauliflower into flowerets, string beans at an angle into 3-inch [7.6-cm] long pieces after removing ends, carrots peeled then sliced diagonally, tiny green tomatoes, marinating onions and okra [or gumbo] left whole, sweet green and red peppers into 1/2-inch [1.3-cm] long strips after emoving memebranes and seeds.
  • Lay sprig fresh basil or tarragon or arrange freshly chopped basil or tarragon leaves over the bottom of the hot jar.
  • Using a stick such a Chinese stick, nicely arrange all vegetables pieces into the jar, into approximately 5 or 6 layers altenating colors and having nicer or more colorful side of vegetables such as cauliflower flowerets or the skin of the sweet peppers show on the outside of the jar, leaving a free 1/2-inch [1.3-cm] headspace on top.
  • Even though any arrangement is nice, it is a good idea to start with the carrots, then the string beans, the cauliflower, the sweet red pepper, the okra, the marinating onions, the tiny green tomatoes and finally the sweet green pepper.
  • Bring vinegar mixture back to just a boil, but do not let it boil.
  • Pour hot mixture over the vegetables into the jar, up to 1/2 inch [1.3 cm] from the rim.
  • Remove air bubbles.
  • Seal then sterilize jar covered with boiling water or steam jar, for 10 minutes.
  • If needed, screw loose lid once more; leave to rest without disturbing for 12 hours.
  • Store into a cool dry environment.
  • Leave to rest for at least 6 weeks before serving, for flavors to develop.