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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Giardiniera

10.0

6 cups white vinegar

3-½ cups sugar

3 cups water

4-½ 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 ½-inch slices

48 pearl onions, peeled and trimmed (about 1-¼ pounds)

4 large sweet red peppers, cut into ½-inch strips

4 serrano peppers, seeds removed and thinly sliced

10 bay leaves

20 whole peppercorns

10 garlic cloves, thinly sliced

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 ½- 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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇮🇹Italian

Occasions📆Everyday🥫Preserving

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 34 weeks ago

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