I am new to the wonderful world of canning and have so much fun making homemade versions of canned and pickled foods that I love. I don't know why I hadn't tried giardiniera earlier on in my life. I always have a hard time spelling & pronouncing it and still do not know if I am pronouncing correctly. I was anti-pepper and cauliflower up until a couple years ago. I have always loved pickles, but I was a pickle purist and didn't see how any pickled food could be better than pickled cucumbers. Again, why? Oh well...no use pondering all the delicious pickled yum-yums I've passed on over the years. Instead, I choose to make & eat more of it now!
Below is my first giardiniera experiment. I researched a
~~~~~~~~~~~~~~~~~~ GIARDINIERA for CANNING ~~~~~~~~~~~~~~~~~~
Portion sits overnight, but active prep & cooking takes about 1 hour. Yields 6 pints. Keeps up to 1 year.
Materials:
Veggies
2 English cucumbers, sliced in rings & quartered
4 stalks celery, sliced on a diagonal
2 large carrots, peeled & thinly sliced
0.50 head cauliflower, cored & chunked in small bite-size bits
0.5 bag sweet bell peppers, seeded & sliced in rings
(alternatively, you can use 1lb mixed bell peppers)
2 each red (Fresno) & green jalapenos, sliced in half-rings......
To seed or not to seed?! I left the seeds & membranes in the Fresnos and in 1 jalapeno,
but seeded the other jalapeno. It's up to your taste-buds how hot you like it.
0.25 large sweet onion, sliced
Pickling Liquid
1 c. each Cider, White Wine & Red Wine Vinegars
3 c. water
2 tbs. + 1 tbs. sea salt
1 tsp. red chili flakes
Additional Jar Fixings
black peppercorns
6 bay leaves
1 head garlic, separated out & peeled
6 sprigs oregano or marjoram......whichever is more to your liking
olive oil and/or chili oil
Procedure:
Day 1 - Add cucumber and celery slices to a big glass bowl. Add enough cold water to cover and 2 tbs. sea salt. Stir to combine. Refrigerate overnight.
Day 2 - Drain cucumbers and celery. Rinse really well and drain again. Add other veggies to bowl and mix gently to combine.
Wash and sterilize 6 pint jars (I used wide-mouth). Heat vinegars, water, and additional
1 tbs. sea salt over medium heat until just boiling. Crush red chili flakes in the palm of your hand as you add and stir well.
When you are ready to fill, add a few pinches peppercorns, bay leaf, 3 garlic cloves and a sprig of oregano or marjoram to the bottom of each jar. Pack each with the veggie mixture to the top of the jar's neck (about 0.5in from the top rim of jar). Next, ladle in the hot pickling liquid until veggies are covered, leaving 0.5in head space. Add a tbs. of olive oil or chili oil to the top of each.
Remove air bubbles by slidding a chopstick between the veggies and jar and pulling towards the center slightly. Repeat around the circumference of the jar. Add lid and twist on ring until just fingertip tight. Process for 10 minutes (I had to do 3 batches of 2 for the size of my basket. Carefully remove jars and avoid tipping as you
After 24hrs, check that that all have sealed properly. If so, store for a minimum of 2 weeks and up to one year. Refrigerate for a couple days before eating. If any did not seal properly, put them in the fridge and eat within a couple weeks.
Hypothesis:
The perfect homemade canned giardiniera has just been created.
Results:
To be determined...
