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Homemade Giardiniera
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try this flavorful Italian giardiniera condiment with pickled veggies - perfect for adding to sandwiches, salads, cheese boards, and pizza.
Ingredients:
  • 4 cups distilled white vinegar2 cups sugar2 cups water1 tablespoon pickling salt (see recipe note)1 tablespoon fennel seed1 teaspoon celery seed1 teaspoon crushed red pepper flakes6 dried or fresh bay leaves6 cloves garlic, halved18 black peppercorns
  • 1 medium cauliflower (20 ounces), cut into bite-sized florets
  • 3 medium carrots (10 ounces), peeled and cut into 1/4-inch coins or half-moons
  • 2 medium red bell peppers (10 ounces), cored and cut into 1x1/4-inch pieces
  • 4 ribs celery (6 ounces), cut into 1/4-inch pieces4 jalapeños (3 ounces), seeded and cut into 1/4-inch pieces
Instructions:
  • Prepare the jars by placing them in a large canning pot filled with warm water, ensuring the water covers the jars by at least 1 inch. Bring to a gentle simmer to keep them warm while you work. Wash the lids and bands in hot, soapy water to ready them for canning.
  • Prepare the brine: Combine vinegar, sugar, water, salt, fennel and celery seeds, and red pepper flakes in a large pot over high heat. Stir until sugar is dissolved and the mixture comes to a boil. Add vegetables to the brine and simmer briefly for 30 seconds. Remove pot from heat.
  • After removing the jars from the canner, pour the hot water back into the canner and place the jars on a clean dish towel. Divide bay leaves, garlic, and peppercorns among the jars. Fill jars with vegetables, leaving 1/2 inch of space at the top. Pour pickling liquid into each jar, keeping 1/2 inch of headspace. Wipe the rims, seal with lids, and secure finger-tip tight with the band.
  • For hot water bath canning, place filled jars in a canning pot. Ensure water level is 1 inch above jars; add more water if needed. Bring to a full rolling boil for 10 minutes. Adjust processing time for high altitude: add 5-10 minutes or process for 20 minutes if over 5,000 feet. When unsure, process for longer.
  • After processing: Use tongs or a jar lifter to remove the jars from the pot. Let them cool to room temperature. Check that the lids are sealed by ensuring they are drawn down into the jar due to the vacuum seal. Remove the metal bands and carefully invert the jars to check for leaks. Store the sealed jars in a cool, dry place for up to 1 year. For optimal flavor, enjoy the giardiniera within 6 months. Once opened, refrigerate and consume within 2 weeks. If you enjoyed this recipe, please rate it below!

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