Giardiniera Sweet Andor Hot Pickled Vegetables Recipes

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

Ingredients

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

HOT ITALIAN GIARDINIERA

Hot Italian Giardiniera image

This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

Provided by PHONETEK

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time P2DT2h45m

Yield 10

Number Of Ingredients 16

Ingredients

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Steps:

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g

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

Ingredients

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.

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