Giardiniera Italian Pickled Vegetable Relish Food

GIARDINIERA - ITALIAN PICKLED VEGETABLE RELISH

Steps:

• Mix all the vegetables together and place in a glass bowl or jar.
• Pour in the salt.
• Add enough water to cover the vegetables and salt.
• Stir to combine.
• Cover and place in the refrigerator for at least 12 hours or overnight.
• After the soaking period is over, pour off the water and rinse the vegetables to remove any excess salt.
• Place vegetables in a clean glass bowl or jar.
• In a separate bowl whisk the spices, vinegar, and olive oil together.
• Pour vinegar, spices, and oil mixture over the vegetables.
• Seal tight.
• Invert the jar a few times to mix everything together.
• Store in the refrigerator for 48 hours.
• This will keep for 3 weeks if it lasts that long.

HOMEMADE GIARDINIERA

Steps:

• Mix 2 c water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, and serranos. Mix to combine. Cover and refrigerate overnight.
• Drain and rinse the vegetables.
• In a clean bowl, mix oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.
• After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.
• The mixture will keep in the refrigerator for 3-4 weeks.

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)

Steps:

• Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
• Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
• Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
• Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

GIARDINIERA

Steps:

• In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

HOT ITALIAN GIARDINIERA

Steps:

• Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
• The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.