Giardiniera Substitute Recipes
BEST HOMEMADE GIARDINIERA (HOT OR MILD)
A delicious pickled garden vegetable mix that you are sure to love.
Provided by Rosevine Cottage Girls
Categories Recipes
Time 10m
Number Of Ingredients 22
Steps:
- Wash Your Jars Place jars in your canner and on the rack to lift them off of the bottom of the pan. Fill all of your jars 1/2 way with water and then add water to the pan. Turn the pan on to get hot. Chop up your fresh vegetables in large pieces until you have about 7 or 8 cups in all. Mix a brine of 1/2 and 1/2 water and vinegar. 3 1/4 cups of each in a pot Add a heaping tablespoon of Himalayan pink salt. Do not use iodized salt. Some people add sugar (you can if you want to here add 1 - 2 Tablespoons of sugar.) Heat the vinegar, water, salt, peppercorns, and if desired, sugar to the pot and heat up. When the salt and sugar melt, it is ready. Using the jar lifter, lift hot jars out of your canning pot and dump the water back into the pan. Place the jar onto a towel or folded washcloth. Fill the jars packing the vegetables in firmly but not too tight. Add a couple of spicy peppers or a pinch of red pepper flakes to each jar if desired. Make sure as you are packing your jars you add in your small onion, pearl onion, or a wedge of onion in each jar and add in a clove or two of garlic in each jar (unless you don't like them, then omit). Using a ladle, pour hot brine over vegetables. Wipe your jar rims with a clean lint-free cloth. Add the flat lid and a ring to just tight. Do not overtighten! Using the jar lifter (tongs) Lift the jar and place it back into your canner. Continue the process until all jars are full Bring water to a boil and begin timing at this point for 10 minutes Remove hot jars with jar lifter/jar tongs onto the folded towels on the counter (makes sure you have several layers of towels to protect it from the heat. Leave room between each jar and let cool 24 hours When cool label and date your jars and put them in a cool dark place. It Will last over a year. If you are steam canning: Make sure the bottom of your steam canner has at least 3 quarts of water in it. Fill the jars with vegetables and then brine as above. Wipe down the rims and place the 2 piece lids on your jars and tighten them to just tight. Don't over-tighten because the air needs to get out. Place jars into your steam canner. Place the lid on top of the steam canner. When you see steam coming out of the top out of the hole on top of your canner then start timing for 10 minutes. When the timer goes off remove hot jars with the bottle lifter / Jar tongs onto a flat surface like the countertop with several layers of folded towels to protect the surface. Leave a space between each jar. Let cool for 24 hours without disturbing Label jars with date and what it is and store them in a cool, dark place. Will last over a year.
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