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



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.


6 pints

Thanks To

Adapted from the Ball® Blue Book recipe for Giardiniera

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Savory Spice Shop Ingredients
Sea Salt, Himalayan Pink, Fine 2 oz bag $2.85
Chile, Crushed Red Pepper Flakes 2 floz bottle $3.40
Garlic, Dehydrated: Minced 1 oz bag $2.20
Peppercorns, Green, Mysore 2 floz bottle $6.15
Cantanzaro Herbs 2 oz bag $5.00
Italian Herbs 12 floz bottle $8.10



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5 stars 2/28/15 Fakhri
I love this recipe