Giardiniera Mixed Pickled Vegetables For Canning U S D A Food

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

Steps:

• Mix water and kosher salt in a medium bowl. Add cauliflower, celery, carrots, serrano peppers, bell peppers, onion, garlic, and green olives. Toss to combine and refrigerate overnight.
• Drain vegetables and rinse very well. Place in a large jar.
• Whisk together vinegar, olive oil, oregano, and chili flakes. Pour over the vegetables and refrigerate at least 3 days before eating.
• Keep up to 1 month.

GARLICKY PICKLED MIXED VEGGIES

Steps:

• Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.
• In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.
• Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A

Steps:

• Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
• In 8-quart kettle, combine vinegar and mustard and mix well.
• Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
• Bring to a boil.
• Drain vegetables and add to hot pickling solution.
• Cover and slowly bring to a boil.
• Drain vegetables but save pickling solution.
• Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
• Add pickling solution, leaving 1/2-inch headspace.
• Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.

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.