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


YIELD
6 pints

TIME
Cook: 30 min.

INGREDIENTS


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.)



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.

THANKS TO
Adapted from the Ball® Blue Book recipe for Giardiniera

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

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