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<\/figure><\/div>If you like pickled vegetables, you’ll love this easy pickled Italian vegetables canning recipe. It uses a mixture of vegetables, including cauliflower, carrots, celery, onions, and peppers, that are all pickled in a vinegar and spice solution. The result is a deliciously tangy treat you can enjoy all year.<\/p>
Giardiniera can be used in many ways, including as a side dish to winter meals, as part of an antipasto spread, chopped and added to salads, as a condiment for sandwiches, burgers, and even snacked right out of the jar. You can also use the vinegar brine for salad dressings<\/a> and marinades and to add zing to roasted vegetables<\/a>.<\/p> And the best part is that giardiniera is so simple to make and preserve at home using fresh garden vegetables. Follow the directions below, and you’ll enjoy these delicious pickled veggies in no time.<\/p> Giardiniera is an Italian pickled vegetable medley made with cauliflower, peppers, celery, carrots, onions, and zucchini. It is typically served as an appetizer on an antipasto platter or with salads.<\/p> While traditional Italian pickled vegetables are mild, Chicago-style giardiniera has evolved as a bold Italian-American style relish made popular by Chicago sandwich shops to serve with their classic beef sandwiches.<\/p> It is a spicier and more flavorful version similar to the traditional giardiniera. However, the vegetables are cut into smaller pieces and flavored with additional spices and olive oil. This mix sometimes includes green olives too.<\/p> While each sandwich shop has its version of giardiniera, it generally comes in your choice of mild or hot. The hot mix uses Serrano or sport peppers to kick up the heat, and it is sometimes simply referred to as “hot peppers” when ordering an Italian beef sandwich.<\/p> Additionally, this pickled vegetable mix is sometimes called jardini\u00e8re in French. This may come from the French word jardin, meaning “garden,” or from the phrase “\u00e0 la jardini\u00e8re,” which describes arranging vegetables on a platter around the main dish, such as roast beef, chicken, or fish for serving.<\/p> Whatever you call it, this pickled mixed vegetables recipe is a delicious way to preserve the garden bounty and enjoy all winter.<\/p> This traditional giardiniera is made with cauliflower, peppers, onions, carrots, and zucchini. The vegetables are preserved in a mildly flavored vinegar brine and processed in a water bath canner for shelf-stable jars that you can store in the pantry.<\/p> As with any pickled vegetable, choose fresh vegetables that are of good quality for the best results:<\/p> Here are a few safe tweaks you can make to this recipe for more of a Chicago-style giardiniera:<\/p> This tested canning recipe is from the Ball Complete Book of Home Preserving<\/em><\/a> for Jardini\u00e8re pickled vegetables. Safe changes include:<\/p> If you make any changes other than what is listed above, refrigerate the jars, as they may not be safe for home canning and storing at room temperature.<\/p> Before you begin, reviewing this documennt on water bath canning at the National Center for Home Food Preservation<\/em> website may be helpful: Using How Water Bath Canners<\/a>.<\/p> The full recipe is below, but here is a step-by-step overview of how to make and home-can Italian pickled vegetables, also known as Giardiniera.<\/p> You’ll need:<\/em><\/p> Prepare the vegetables one at a time according to the recipe so you can portion each accurately.<\/p> You’ll need 2 cups of florets, which is about 1\/2 head of cauliflower. Start by trimming off the leaves and the bottom of the stem. Cut the cauliflower in half, and then cut one half again. Trim out the core, and use your hands to break off the individual florets. Cut larger pieces in half, so they are all around the same size.<\/p> Use a measuring cup and measure 2 cups of small cauliflower florets. Rinse well under clean running water and add these to your prep bowl.<\/p> Soak the pieces in salted water if you need to remove worms and insects. Combine 4 teaspoons of canning or pickling salt with one gallon of water. Add the florets and soak for 30 minutes while you prepare the other ingredients. Drain and rinse very well before using.<\/p> You’ll need about one medium onion to get 1 cup of sliced onions. Use a sharp knife to cut the ends off the onions and slice them in half. Peel off the papery skins and discard them. Cut the onions lengthwise from root to stem into 1\/4-inch slices. Measure and add 1 cup of sliced onions to the bowl.<\/p> Pull off 3 stalks of celery and rinse them very well under clean running water. Trim the tops and white section off of the bottom of each stalk. Cut into 1\/2 inch slices and add to the bowl.<\/p> Wash the carrots under clean running water, remove the skins with a vegetable peeler, and then rinse again before cutting. Cut into 1\/2 inch slices and add to the prep bowl.<\/p> Rinse the zucchini to remove any residue and soil. Trim and discard a 1\/4-inch slice from the end of the fruit. The blossom end contains an enzyme that can cause soft pickles, so it is important to remove this. Slice into 1\/4-inch rounds and add them to the large prep bowl.<\/p> The recipe calls for up to 4 large bell peppers seeded and cut into 1\/4-inch strips. You can use any variety of sweet or hot peppers. Just keep the proportion of peppers the same. For example, one large bell pepper equals 1 cup of chopped peppers when cut into 1\/4 inch x 3-inch strips. So you will need up to 4 cups of chopped peppers for this recipe.<\/p> Wash your peppers well under running water. Wear gloves when handling hot peppers and avoid contact with your skin and eyes. Remove the stems, cut the peppers in half, and remove the seeds.<\/p> Cut the peppers into 1\/4-inch strips or rounds if you are using hot chilies, and set aside. Keep the prepared peppers separate from the other vegetables for now. We will add them at the end, so they don’t over-cook before filling the jars.<\/p> Wash the jars, lids, bands, and canning tools in warm, soapy water. Rinse well, and set the lids, bands, and tools aside to air dry until you are ready to use them.<\/p> Place your water bath canner on a large burner of your stove. Insert the canning rack into the bottom. Place the jars upright in the canner and add water to cover. Bring the canner to a simmer (180\u02daF) for 10 minutes, and keep the jars hot until you are ready to fill them.<\/p> Add the bay leaves, black peppercorns, and sliced garlic to a spice bag or coffee filter and tie with thread or kitchen string.<\/p> Add the vinegar, water, sugar, salt, and spice bag to a large stockpot. Bring the pot to a boil over medium-high heat while stirring to dissolve the sugar. Then reduce the heat and simmer (180\u02daF) for 5 to 10 minutes to allow the spices to infuse into the liquid.<\/p> Add the cauliflower, onions, celery, carrots, and zucchini to the pot, and return the pot to a boil. Once the pot boils, turn off the heat, and add the peppers. Stir to combine, and remove and discard the spice bag.<\/p> Spread a dry kitchen towel on the counter. Remove a hot jar from the canner using the jar lifter, drain it and place it on the towel. Keep the remaining jars in the canner so they stay warm.<\/p> Place the canning funnel on the jar. If you are using Pickle Crisp, add 1\/8 teaspoon to the jar.<\/p> Use a slotted spoon to fill the jar with the mixed vegetables, and then ladle hot pickling liquid over them, leaving 1\/2-inch headspace at the top of the jar.<\/p> Run the bubble popper through the jar to release any trapped air bubbles. Ensure all the vegetables are submerged beneath the liquid and adjust the headspace if needed.<\/p> Wipe the rim with a damp towel to remove residue. Center a lid on the jar, add the band, and screw it on until fingertip tight. Place the filled jar back into the canner, and repeat with the rest of the jars.<\/p> Adjust the water level to cover the tops of the jars by two inches. Add the cover, bring the canner to a boil, and process the jars in a boiling-water canner for the times indicated in the recipe below.<\/p> Once processing time is complete, turn off the heat, remove the jars, and let them cool undisturbed for 12 to 24 hours. After cooling for at least 12 hours, test the seals. Refrigerate any that did not seal.<\/p> Wash the jars with warm soapy water, dry, label, and date them, and store them in a cool, dark location for 12 to 18 months. Wait several weeks for the pickles to develop their flavor before opening a jar. The recipe makes about 5 pint jars of mixed Italian pickled vegetables.<\/p>What is Giardiniera?<\/h2>
About the Ingredients<\/h2>
Chicago-Style Giardiniera<\/h2>
Steps for Canning Italian Pickled Vegetables<\/h2>
Step 1: Gather your Kitchen and Canning Equipment<\/h3>
Step 2: Prepare the Vegetables<\/h3>
Cauliflower<\/h4>
Onions<\/h4>
Celery<\/h4>
Carrots<\/h4>
Zucchini<\/h4>
Peppers<\/h4>
Step 3: Prepare the Canning Equipment<\/h3>
Step 4: Make the Pickles<\/h3>
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<\/figure><\/div>Step 5: Can the Gairdiniere<\/h3>
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