Best 4 Homemade Giardiniera For Canning Recipes

**Homemade Giardiniera: A Delightful Italian Pickle Relish**

Giardiniera, a vibrant and flavorful Italian pickle relish, is a culinary delight that adds a tangy zest to sandwiches, salads, and antipasto platters. Originating from the Northern Italian region of Lombardy, this relish is traditionally made with a variety of vegetables, including carrots, celery, cauliflower, and red bell peppers, all finely chopped and preserved in a vinegar-based solution. The resulting relish is a symphony of flavors, with a perfect balance of sweet, sour, and tangy notes.

This article presents a collection of three delectable homemade giardiniera recipes that cater to diverse taste preferences. The **Classic Giardiniera** recipe stays true to the traditional Italian method, using a mix of vegetables and a simple vinegar brine. For those who enjoy a bit of heat, the **Spicy Giardiniera** recipe incorporates red pepper flakes and crushed red peppers to create a fiery kick. And for those with a sweet tooth, the **Sweet Giardiniera** recipe balances the tanginess of the vinegar with a touch of sugar, resulting in a sweet and savory relish.

Whether you prefer your giardiniera classic, spicy, or sweet, these recipes provide a step-by-step guide to creating this delicious pickle relish at home. With detailed instructions, helpful tips, and a list of essential ingredients, you'll be able to craft a homemade giardiniera that will impress your family and friends. So, grab your apron, gather your ingredients, and embark on a culinary journey to create a taste of Italy in your own kitchen!

Let's cook with our recipes!

GIARDINIERA

Giardiniera image

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

Provided by Taste of Home

Time 1h10m

Yield 10 pints.

Number Of Ingredients 15

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

Steps:

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 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. , 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 : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

HOMEMADE HOT GIARDINIERA

Homemade Hot Giardiniera image

Provided by Jeff Mauro, host of Sandwich King

Time 16h20m

Yield 3 to 4 cups

Number Of Ingredients 10

Ingredients

1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

HOT ITALIAN GIARDINIERA

Hot Italian Giardiniera image

This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

Provided by PHONETEK

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time P2DT2h45m

Yield 10

Number Of Ingredients 16

Ingredients

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Steps:

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g

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

Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A image

A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation.

Provided by Molly53

Categories Vegetable

Time 3h20m

Yield 10 pints

Number Of Ingredients 14

Ingredients

4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli)
2 lbs small onion, peeled and quartered
4 cups celery (cut into 1-inch pieces)
2 cups carrots (1/2-inch pieces)
2 cups sweet red peppers (peeled, seeded and cut into 1/2-inch pieces)
2 cups cauliflower florets
5 cups white vinegar (5 percent)
1/4 cup prepared mustard
1/2 cup canning salt or 1/2 cup pickling salt
3 1/2 cups sugar
3 tablespoons celery seeds
2 tablespoons mustard seeds
1/2 teaspoon whole cloves
1/2 teaspoon ground turmeric

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.

Tips:

To ensure the safety of your homemade giardiniera, follow a tested canning recipe and strictly adhere to the processing times and procedures outlined in the recipe.
Choose fresh, high-quality vegetables for the best flavor and texture. Organic produce is a great option to minimize exposure to pesticides and chemicals.
Use a variety of vegetables to create a colorful and flavorful giardiniera. Some popular options include cauliflower, carrots, celery, bell peppers, and onions.
Cut the vegetables into uniform pieces to ensure even cooking and pickling.
Use a clean glass jar and lid for canning. Make sure the jar is free of cracks or chips, and the lid is in good condition.
Follow the recipe instructions carefully when preparing the brine and processing the jars in a boiling water bath. Proper processing is crucial for ensuring the safety and shelf stability of your giardiniera.
Let the giardiniera cool completely before storing it in a cool, dark place. Once opened, store the giardiniera in the refrigerator and consume it within a few weeks.

Conclusion:

Homemade giardiniera is a delicious and versatile condiment that can be enjoyed as a side dish, topping, or ingredient in various dishes. By following a trusted canning recipe, using fresh ingredients, and adhering to proper processing and storage techniques, you can create a flavorful and safe batch of giardiniera to enjoy throughout the year. Whether you're a seasoned canner or just starting, making homemade giardiniera is a rewarding experience that allows you to preserve the bounty of your garden or local farmers' market and enjoy delicious pickles all year round.