Giardiniera Recipe
YIELD
6 pints
TIME
Cook: 30 min.
INGREDIENTS
- ½ 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 sugar
- 1 tsp. Fine Pink Himalayan Sea Salt
- 2 tsp. Crushed Red Pepper Flakes
- 1 tsp. Minced Garlic
- 1 tsp. Green Mysore Peppercorns
- 3 Tbsp. your choice of herb seasoning:
- Cantanzaro Herbs
- Italian Herbs
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 TOAdapted from the Ball® Blue Book recipe for Giardiniera
NUTRITION
