Giardiniera Mixed Pickled Vegetables For Canning U S D A Recipes

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)

Steps:

• Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
• Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
• Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
• Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

GIARDINIERA: ITALIAN-STYLE MIXED PICKLED VEGETABLES

Steps:

• Gather the ingredients.
• Wash the cauliflower, celery, and bell pepper. Remove the solid core from the cauliflower and break the rest up into approximately 1-inch florets.
• Remove the stem, seeds, and any white pith from the red bell pepper. Chop the celery and pepper into 1-inch pieces. Alternatively, cut the peppers into strips.
• Peel the carrots and chop them into 1-inch pieces.
• Peel the onion and cut it in half. Cut the halves into 1/4-inch thick slices.
• Combine the white wine vinegar, water, salt, and the sugar or honey in a large pot.
• Bring the liquid to a boil over high heat, stirring to dissolve the salt and sugar or honey.
• Add the vegetables to the brine and simmer them for 5 minutes.
• Meanwhile, put the garlic, hot chile pepper (if using), bay leaf, mustard seeds, and whole black peppercorns into a clean glass quart jar.
• Remove the pot from the heat. Use a slotted spoon to transfer the vegetables to the jar.
• Pour the hot brine over the other ingredients. You want the vegetables and spices to be completely immersed in the liquid, but there should still be a 3/4-inch headspace between the surface of the brine and the rim of the jar.
• Pour the extra-virgin olive oil on top of the brine. There should be just enough oil to completely cover the surface of the brine.
• Refrigerate for at least one week before sampling.

GIARDINIERA PICKLED VEGETABLES

Steps:

• Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
• To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
• Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
• Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
• Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.

GIARDINIERA

Steps:

• Mix water and kosher salt in a medium bowl. Add cauliflower, celery, carrots, serrano peppers, bell peppers, onion, garlic, and green olives. Toss to combine and refrigerate overnight.
• Drain vegetables and rinse very well. Place in a large jar.
• Whisk together vinegar, olive oil, oregano, and chili flakes. Pour over the vegetables and refrigerate at least 3 days before eating.
• Keep up to 1 month.

GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A

Steps:

• Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
• In 8-quart kettle, combine vinegar and mustard and mix well.
• Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
• Bring to a boil.
• Drain vegetables and add to hot pickling solution.
• Cover and slowly bring to a boil.
• Drain vegetables but save pickling solution.
• Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
• Add pickling solution, leaving 1/2-inch headspace.
• Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.

HOMEMADE GIARDINIERA

Steps:

• Mix 2 c water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, and serranos. Mix to combine. Cover and refrigerate overnight.
• Drain and rinse the vegetables.
• In a clean bowl, mix oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.
• After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.
• The mixture will keep in the refrigerator for 3-4 weeks.

ITALIAN GIARDINIERA RECIPE

Steps:

• Chop the vegetables, then rinse and drain.
• In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)
• With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.
• Place the jars in a large pot, wrap a clean tea towel around the jars so that they don't knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 20 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!