Giardiniera – Hot or Mild For Canning
Makes 8 Pints – Easy Canning Recipe for Beginners
Giardiniera – Hot or Mild For Canning. Even tho the mix originated in Italy, this spicy blend became the quintessential condiment of Chicago – yes, my home town. It adds instant heat to many dishes including Italian beefs, submarine sandwiches and deep-dish pizza’s. But don’t stop there – you can add it to pasta, lasagna, meatball sandwiches, scrambled eggs and even omelets. It’s seriously some yummy stuff.
But lucky for you there’s no need to go all the way to Chicago to enjoy this spicy condiment as you can make your own and keep it on the shelf for whenever you need it. And even tho there’s a length ingredient list for this mix, the recipe is pretty simple to make. So come on all you beginner canners – whip up a batch and enjoy some on your next serving of …. whatever 🙂
PREPARE THE INGREDIENTS, FILL THE JARS, PROCESS IN A CANNER, AND WAIT FOR THE PINGS !!
Giardiniera – Hot or Mild For Canning
thank you daringgourmet for this delicious recipe
Ingredients
1/2 head Cauliflower, chopped into small florets
10 Celery stalks , diced
5 Carrots , diced
2 Red bell peppers , seeded and chopped
1 c Green Olives, pitted and slice
4 Serrano Peppers, sliced (more if you want it really HOT)
4 c White Wine Vinegar
4 c Water
2 tbls Salt
FOR EACH PINT JAR:
1/2 tsp dried Oregano
1/2 tsp Coriander seeds
1/4 tsp Yellow Mustard seeds
1/4 tsp Fennel seeds
1/4 tsp Black Peppercorns
1/4 tsp Red Chili Flakes (optional, for hot giardiniera)
1/8 tsp Celery seeds
1 Bay leaf
1 Clove Garlic, cut in half
1 tbls Extra Virgin Olive Oil
Instructions
Put all vegetables in a large pot or bowl and pour 1/4 cup salt over them and enough water to cover them. Let them soak overnight or for at least 6 hours. Once done, thoroughly rinse and drain the vegetables.
Prepare your canning supplies – sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use.
Prepare the BRINE by adding the water, vinegar and salt to a pot and then bringing it to a boil. Set aside. TO EACH JAR – start with the spices. Add the oregano, coriander, mustard, fennel, peppercorns, chili flakes, celery and Bay Leaf. Then add the vegetables and pack them in as tightly as you can. Put the two garlic halves on top. Pour the hot brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Finish off by pouring the olive oil over the top.
Wipe edges of jar rims clean, place a sterilized lid on top, and hand tighten it closed with a ring. This recipe can be processed in a water bath so place each jar on top of the rack inside the canner. Boil the jars for 10 minutes. Carefully remove the jars and place them on a kitchen towel to cool. And there you have it – pretty easy and straight forward.