How To make Giardiniera (Pretty Pickle)
1 kg Small carrots (2cm diam)
1 bn Celery
4 Capsicums
1 lg Cauliflower (1 kg)
1 kg Small white onions, peeled
1 c Salt
4 l Cold water
2 l White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Dried chillies
500 g Sugar
1. Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long
pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2cm (3/4 inch) strips, 4cm long. Break the cauliflower into 4cm flowerets. Dissolve the salt in cold water. Dissolve the salt in cold
water. Cover the vegetables with this brine and leave overnight. A clean (new) plastic bucket is a suitable container. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. 2. Select jars with glass or enamelled lids. Wash and rinse well, then dry
in a warm oven, 100 deg C. 3. In a large enamel or stainless steel pan combine vinegar, mustard seed,
celery seed, chillies and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within 1cm (half inch) of rim. Close lids firmly. Makes approx 3 litres.
How To make Giardiniera (Pretty Pickle)'s Videos
How to Pickle Giardiniera
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Link to the lids: Canning Lids, Regular Mouth Jar Lids for Ball Kerr Jars - 100 Count - 70MM Split-Type Metal Canning Jar Lids, 100% Fit & Airtight Leak Proof & Secure Canning Lids for Canning Jars, Food Grade Material
Today, we are water bath canning pickled Giardiniera using off-brand lids.
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Be sure to research and understand all guidelines for home-canning food before you get started.
Canning Giardiniera
This is a water bath canning recipe for homemade giardiniera! I water bathed these jars for 30 minutes. Try it..if you like it spicy!!
Recipe added on 5/7/23:
1 whole package of celery
2 bell peppers of color choice
1 whole small cauliflower or 1/2 if large
6 jalapeños or serrano peppers - seeds in if you want more heat otherwise remove
2 cups of chopped carrots
Prepare your canning jars. Chop all vegetables finely. Add to a bowl and sprinkle over all vegetables 1/4 cup of kosher salt. Cover vegetables with water. Cover and refrigerate for 6 hours or overnight.
Rinse and drain your vegetables and allow time to drain in colander with bowl under as seen. Start your brine.
2 cups of wine vinegar of choice red or white. 2 cups of water and bring to a boil. Start preparing your jars with spices.
1/2 tsp dried oregano
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/4 tsp mustard seeds
1/4 tsp whole peppercorns
1/8 tsp celery seed
1 bay leave to each jar (pints I used) you can always divide in half if leave is too big
1/4 tsp of red pepper flakes if you want more heat.
Pack your jars with vegetables to close to first rim on jar, leave head space. You may have to pack them down with canning spatula as seen in video to reduce space. Add brine to cover vegetables in jars. Again, use canning spatula to remove air bubbles. This is an acidic recipe and can be water bath canning method. Follow your water bath canning method of canning this recipe or refrigerate.
Enjoy!
How to Make Giardiniera
How to Make Giardiniera // Chef Tom shows us how he makes Chicago Style Giardiniera to be used as a condiment on just about anything. Italian for from The Garden, Giardiniera consists of pickled chopped vegetables that add a spicy tanginess in every bite. It's easy to make and it stores well. You'll want to always keep a jar of this excellent flavor enhancer around.
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00:00 Introduction
00:47 Preparing Peppers
01:44 Preparing Cauliflower
02:04 Preparing More Fresh Ingredients
03:09 Brining Vegetables
03:46 Preparing Sport Peppers & Olives
04:15 Adding Garlic
04:26 Adding Seasoning
05:00 Filling Jars
05:10 Adding Liquids
06:04 Getting A Taste
06:37 Like & Subscribe
Canning Pickles, Asparagus, Giardiniera. Homemade Italian Sausage & Cabbage Rolls (#1117)
It’s canning time. Let’s make easy, crunchy Refrigerator Pickles (and even some Asparagus for a snack). No need to hot bath or pressure can. Mix a variety of fresh veggies to make some Giardiniera (an Italian pickled relish). Turn some ground pork into Sweet Basil Italian Sausage, and use it to stuff cabbage leaves in the slow cooker for tasty, Sweet Marinara and Sausage Cabbage Rolls.
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[EN] Giardiniera
A recipe for a delicious fermented vegetable mix inspired by the Italian giardiniera.
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In the hustle and bustle of the modern world, it is sometimes worth going back to our roots. Instead of a factory, entrust the preparation of a meal to humanity's ancient allies, the microorganisms. FermXpert is a return to nature, a collaborative effort with bacteria, yeasts and molds to produce tasty and healthy fermentation products, from pickled vegetables, through bread, beverages and cheeses, to delicious dishes that contain them. It is also an opportunity to look at the microbial aspect of the food and find out what makes the pickle tick.
Learn how to Pickle Vegetables the easy way | Toursi
Toursi | Pickled Vegetables
In Greece people often pickle vegetables as a way of preserving all the bounty from their gardens. These days I’ll buy the vegetables at the store but I still make it a lot so we always have it on hand. The exact amount this recipe makes always depends a little bit on the volume of vegetables we use. It’s worth having an extra small jar available in case you have extra!
4 quarts (we use 4 1-quart jars)
3 celery stalks
4 large carrots, peeled
3 cups mini red and yellow sweet peppers
1 whole medium size cauliflower
3 cups button mushrooms
8 pearl onions (2 per jar)
½ bunch of parsley, coarsely chopped
8 whole garlic cloves (2 per jar)
3 TBSP kosher Salt
1 TBSP granulated sugar
1 ½ cups white Vinegar
1 TBSP peppercorns
Clean the vegetables and prepare them as follows:
Cut the celery on an angle into ½-inch thick pieces
Cut the carrots into rounds that are 1-inch thick
Remove the stem from the sweet peppers
Peel and trim the tops and bottoms of the onions
Cut the cauliflower into florets
Bring a large pot of water to a boil and blanch the prepared vegetables, one type of vegetable at a time, leaving the mushrooms for last. Each vegetable should be slightly tender once it is blanched. This allows it to absorb the pickling juice better.
To blanch them: add the vegetables to the boiling water and allow them to boil 3-5 minutes, remove them from the water and allow them to drain. Be sure to blanch the mushrooms last because they will make the blanching water a little dirty.
Once all the vegetables have been blanched and dried, add them to a large bowl together. Then add the chopped parsley to the bowl of vegetables.
In saucepan on the stovetop add 5 cups of water, 1 ½ cup white vinegar, the salt and sugar and warm the mixture over medium heat to dissolve the sugar.
Fill jars with even amounts of the vegetables, including two onions per jar and two cloves of garlic per jar.
Pour enough of the water mixture into each jar to fill it to the very top.
Screw the lids onto the top of each jar and turn the jar upside down to make sure there is enough liquid in each jar. Add more liquid as needed.
Store the jars in your pantry upside down until you open them. Once they’ve been opened store in them in the refrigerator.