Giardiniera Mixed Pickled Vegetables For Canning U S D A Recipes

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



Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A image

A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation.

Provided by Molly53

Categories     Vegetable

Time 3h20m

Yield 10 pints

Number Of Ingredients 14

4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli)
2 lbs small onion, peeled and quartered
4 cups celery (cut into 1-inch pieces)
2 cups carrots (1/2-inch pieces)
2 cups sweet red peppers (peeled, seeded and cut into 1/2-inch pieces)
2 cups cauliflower florets
5 cups white vinegar (5 percent)
1/4 cup prepared mustard
1/2 cup canning salt or 1/2 cup pickling salt
3 1/2 cups sugar
3 tablespoons celery seeds
2 tablespoons mustard seeds
1/2 teaspoon whole cloves
1/2 teaspoon ground turmeric

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.

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)



Giardiniera, Sweet And/Or Hot (Pickled Vegetables) image

Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

Provided by Dee514

Categories     Vegetable

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 garlic clove, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper (or less to taste for hot version only)
1/2 cup white vinegar or 1/2 cup dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed
1 cup water
1 cup white vinegar
1 tablespoon salt

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.

Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4

GIARDINIERA



Giardiniera image

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It's perfect to offer alongside pickles or olives on a relish tray. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 10 pints.

Number Of Ingredients 15

6 cups white vinegar
3-1/2 cups sugar
3 cups water
4-1/2 teaspoons canning salt
1 tablespoon dried oregano
1 tablespoon fennel seed
2 small heads cauliflower, broken into small florets (about 12 cups)
4 large carrots, sliced
4 celery ribs, cut into 1/2-inch slices
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
4 large sweet red peppers, cut into 1/2-inch strips
4 serrano peppers, seeds removed and thinly sliced
10 bay leaves
20 whole peppercorns
10 garlic cloves, thinly sliced

Steps:

  • In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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