Giardiniera
TOTAL TIME: Prep: 1 hour Process: 10 min./batch
YIELD: 10 pints.
Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
-
6 cups white vinegar
-
3-1/2 cups sugar
-
3 cups water
-
4-1/2 teaspoons canning salt
-
1 tablespoon dried oregano
-
1 tablespoon fennel seed
-
2 small heads cauliflower, broken into small florets (about 12 cups)
-
4 large carrots, sliced
-
4 celery ribs, cut into 1/2-inch slices
-
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
-
4 large sweet red peppers, cut into 1/2-inch strips
-
4 serrano peppers, seeds removed and thinly sliced
-
10 bay leaves
-
20 whole peppercorns
-
10 garlic cloves, thinly sliced
Directions
-
1.
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.
-
2.
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.
-
3.
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.
Nutrition Facts
1/4 cup: 74 calories, 1g fat (0 saturated fat), 0 cholesterol, 323mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC