---------------------------------VEGETABLES---------------------------------
      3    Red bell peppers, cut into

           -- large squares
      2    Red banana peppers, cut into

           -- rings
      2 md Red onions, thinly sliced

      1 sm Buttercup squash, peeled,

           -- seeded & cubed
      3 c  Cauliflower, cut into floret

      2 c  Waxed beans, trimmed & halve

      1 c  Chinese white radish, thinly

           -- sliced & peeled
      6    Carrots, chopped

      2 lg Celery stalks, chopped

-------------------------------HERBS & SPICES-------------------------------
  1 1/2 c  Pickling salt

           Sweet basil sprigs
           Vegetable oil
      4    Garlic cloves

      2 ts Whole white mustard seeds

-------------------------------PICKLING BRINE-------------------------------
  3 1/2 c  Water

  3 1/2 c  White vinegar

    2/3 c  Sugar

  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.
  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.
  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.