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.
