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NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+
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Test Kitchen Approved

Giardiniera

Recipe By Adapted from the Ball® Blue Book recipe for Giardiniera

Cooking Time

30 Minutes

Recipe By Adapted from the Ball® Blue Book recipe for Giardiniera

This is a great beginner Giardiniera recipe for canning. It can be made as spicy as you like with more or less jalapeño and crushed red pepper flakes.

Serving Suggestions

Great with Italian beef or sausage sandwiches. Use as a side or topping for your favorite grilled meats. Or serve with an antipasto platter. If desired, toss Giardiniera mixture with olive oil just before serving.

Ingredients

1/2 head cauliflower

3 large carrots

2 stalks celery

2 green bell peppers

2 red bell peppers

2 large jalapeño peppers

1 large white onion

4 cups white vinegar

1 1/2 cups water

1 cup granulated sugar





3 Tbsp. herb blend of choice:



Savory Spice ingredients in this recipe

Directions

Chop veggies into bite-size slices or chunks; combine and set aside. Bring vinegar, water, sugar, salt and spices to a boil in a large saucepan. Reduce heat to a simmer and add vegetables; simmer until vegetables are just tender, about 5 min. Use a slotted spoon to pack hot vegetables into 6 sterilized, hot pint jars, leaving ½-inch headspace. Ladle hot liquid over vegetables to cover them, making sure to leave ½-inch headspace. You may need to use a spoon to scoop out any spices that sank to the bottom of the liquid mixture and divide the spices between the jars. Adjust two-piece jar caps and or process jars for 20 min. in a boiling-water canning bath. Let cool and use within 6 to 9 months. Refrigerate after opening. (Instead of preserving with water bath canning, let hot vegetables cool in jars then refrigerate and use within a few months.)