Youll want to put on everything.
They are also great addition tocheese platters.
My version is spicier and sweeter than most store-bought ones Ive had.
Simply Recipes / Nick Evans
What is Giardiniera?
Giardiniera means gardener in Italian.
As you may guess, its essentially a garden in a jaryou can use a wide range of vegetables.
Simply Recipes / Nick Evans
I like to use cauliflower, carrots, celery, and peppers.
The pickling liquid to make giardiniera can take many forms.
Best Vegetables for Giardiniera
Any hearty vegetable can be turned into giardiniera.
Simply Recipes / Nick Evans
For a good base, I like cauliflower since it stays crunchy and doesnt shrink much when pickled.
Other than that, any mix of peppers, cabbage, and even olives work well.
Rinse and cut your vegetables into small piecesI recommend a specific size for each on the ingredient list.
Simply Recipes / Nick Evans
You dont want any huge pieces.
I recommend that you weigh the vegetables for the right vegetable-to-brine ratio.
For those who live in high altitude, your cooking time will be about 40 minutes.
Simply Recipes / Nick Evans
This recipe will yield 6 pint jars.
Just see to it the jars are clean.
Skip the water bath if you plan to refrigerate the pickles the whole time.
Simply Recipes / Nick Evans
To heat the jars for canning, place the jars in a large canning pot.
Fill the pot with warm water so that it comes up at least 1 inch above the jars.
Bring to a boil, then keep at a gentle simmer until its time to can.
Simply Recipes / Nick Evans
Wash the lids and bands in hot, soapy water.
Stir and simmer until sugar is dissolved and mixture is boiling.
Add the vegetables to your pickling mixture and simmer for 30 seconds.
Simply Recipes / Nick Evans
Then remove from heat.
Remove the jars from the canner, dumping the hot water inside the jars back into the canner.
Set them on a clean dish towel on the counter.
Divide the bay leaves, garlic, and peppercorns among the jars.
Then, pour the pickling liquid into each jar, covering the vegetableskeep 1/2 inch of headspace.
Wipe the rims clean with a paper towel.
Place a clean lid on each jar and secure finger-tip tight with the band.
Return the filled jars to the same canning pot with its already hot water.
Bring the water to a full rolling boil for 10 minutes.
If you live at high altitude, add 5 to 10 minutes to the processing time.
Over 5,000 feet elevation?
Process the jars for 20 minutes.
When in doubt, process for longer.
Remove the jars from the pot using tongs or a jar lifter.
Let cool slowly to room temperature.
Once cooled, be sure to check seals on jars .
The lidnot the metal bandshould be drawn down into the jar because of the vacuum seal.
you’re free to take the metal bands off and carefully turn the jars upside down.
A well-sealed jar wont leak.
Once openedyou can enjoy them after 4 daysrefrigerate for up to 2 weeks.
Did you love this recipe?
Give us some stars below!
