Canning Homemade Giardiniera (Pickled Mixed Vegetables)

4 jars of canned pickled giardiniera

Canning homemade giardiniera, which is basically pickled mixed vegetables, is a great way to can a variety of vegetables, mainly cauliflower with other fresh veggies added. I used cauliflower with carrots, red and orange bell pepper, celery and zucchini. You can also spice it up by adding hot peppers.

Giardiniera originated in Italy and then was introduced to Chicago in the late 19th century and became very popular as a condiment on everything.  It is also used in New Orleans on the famous muffuletta sandwich. While traditional Italian giardiniera is mild, Chicago-style giardiniera is a bold relish made popular by Chicago sandwich shops to serve with their classic beef sandwiches. The Chicago style giardiniera doesn’t typically include vinegar, but instead uses oil with a bit of water. This canning recipe uses a brine of vinegar and water.

You can chop the fresh vegetables big or small, whatever you prefer and depending on what you want to use them for. Larger pieces are good to snack on or use on charcuterie boards. Smaller pieces would be good as toppings for hot dogs or sandwiches.

Giardiniera is good in salads, pasta salads, sandwiches, wraps, hot dogs, hamburgers, antipasto platter, omelets, scrambled eggs, tuna or chicken salad, or as a snack or side dish.

This homemade giardiniera recipe is easy to make and so much better than store-bought. These pickled vegetables are full of flavor and so colorful!

And the best part is that giardiniera is so simple to make and preserve at home using fresh garden vegetables. Follow the directions below, and you’ll enjoy these delicious pickled veggies in no time.

This traditional giardiniera is made with cauliflower, peppers, onions, carrots, and zucchini. The raw vegetables are preserved in a mildly flavored vinegar brine and processed in a water bath canner for shelf-stable jars that you can store in the pantry.

Ingredients for Canning Giardiniera (Pickled Mixed Vegetables)

  • 6 cups Chopped Cauliflower
  • 2 cups Bell Peppers, cut up – I used orange and red bell pepper
  • 2 cups Chopped Carrots
  • 2 cups Chopped Celery
  • 2 cups Sliced Zucchini
  • 1 quart (4 cups) White Vinegar
  • 1 quart (4 cups) Water
  • 2 Tbsp canning salt
  • 4 Tbsp Pickling Spices – Optional are to use own spices, such as dill, oregano, coriander seeds, yellow mustard seeds, fennel seeds, celery seed, red pepper flakes, black peppercorns, bay leaves.
  • Option also to use no spices.
  • Optional: Pearl Onions, Green Beans, Hot Peppers

Detailed Steps to for Canning Giardiniera (Pickled Mixed Vegetables) Recipe

The first step is to chop and slice the vegetables. I kept my vegetable on the big side, because I wanted to snack on them. For a relish or topping, the vegetables should be diced into smaller pieces.

cut up vegetables for canning pickled giardiniera

Put the vegetables in a large bowl and add 1/4 cup of pickling salt over the vegetables.

Adding salt to mixed vegetables for canning giardiniera recipe for soaking

Pour enough water over the vegetables to cover them.

Adding water to mixed vegetables for canning pickled giardiniera

Then soak the vegetables for 6 hours to overnight. Soaking the vegetables in salty water keeps them more crispy plus draws out excess water from the vegetables which would otherwise dilute the vinegar brine.

Soaking vegetables in salt water for pickled canned giardiniera

After soaking, rinse the vegetables thoroughly.

Rinse the mixed vegetables for making canned pickled giardiniera

Add spices to the canning jars.

Add spices to the canning jars for canning pickled giardiniera

Fill the canning jars with the vegetables using a canning funnel.

Filling canning jars with vegetables for making canned pickled giardiniera

Giardiniera often contains green olives, so I added olives to one jar.

tops of canning jars with mixed vegetables for making canned giardiniera

Mix equal parts vinegar and water to make the brine. A rough rule of thumb for this recipe is that the amount of brine per jar is about half the total volume of the jar. I was canning 4 quarts, so that would be 2 quarts of brine -1 quart of water and 1 quart of vinegar. Add 1 Tbsp of canning salt per quart to the brine. Heat the brine to boiling and then add it to the mason jars.

Adding brine to the jars of mixed vegetable for canning pickled giardiniera

Fill the jars with hot brine, leaving 1 inch head space. Remove air bubbles, wipe the rims and add the lids.

Jars of mixed vegetables with hot brine before canning for canned pickled giardiniera

Add the filled hot jars to the boiling water bath with a jar lifter.

4 quart jars of pickled giardiniera added to the water bath canner

Process jars at a full rolling boil for 15 minutes for quart jars and 10 minutes for pint jars.

I use the Ball electric water bath canner for water bath canning and love it.

Remove the hot jars from the boiling water bath with a jar lifter and place jars on a dish towel on the counter. Do not disturb for 24 hours.

4 jars of canned pickled giardiniera

Enjoy

This is a great recipe for canning fresh vegetables! You can use it in a lot of different ways and can different varieties of vegetables, with different spice level and seasonings.

1 jar of canned pickled giardiniera

Home food preservation is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.

For more of my home canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

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4 jars of canned pickled giardiniera

Pickled Giardiniera Canning Recipe

Yield: 4 quarts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Canning homemade giardiniera, which is basically pickled mixed vegetables, is a great way to can a variety of vegetables, mainly cauliflower with other fresh veggies added. I used cauliflower with carrots, red and orange bell pepper, celery and zucchini. You can also spice it up by adding hot peppers.

Ingredients

  • 6 cups Chopped Cauliflower
  • 2 cups Bell Peppers, cut up - I used orange and red bell pepper
  • 2 cups Chopped Carrots
  • 2 cups Chopped Celery
  • 2 cups Sliced Zucchini
  • 1 quart (4 cups) White Vinegar
  • 1 quart (4 cups) Water
  • 2 Tbsp canning salt
  • 4 Tbsp Pickling Spices - Optional are to use own spices, such as dill, oregano, coriander seeds, yellow mustard seeds, fennel seeds, celery seed, red pepper flakes, black peppercorns, bay leaves.
  • Option also to use no spices.
  • Optional: Pearl Onions, Green Beans, Hot Peppers

Instructions

  1. Chop up the vegetables into desired size. Bigger for snacking, and smaller to use as a relish or topping.
  2. Add 1/4 cup canning salt to the vegetables in a large bowl. Add enough water to cover the veggies and soak for 6 hours to overnight. This helps keep the veggies crisp.
  3. Rinse the veggies well.
  4. Add the spices to the jars
  5. Add the vegetables using a canning funnel, leaving 1-inch headspace.
  6. Add the vinegar, water, and salt in a pan to make the pickling brine. Heat to boiling.
  7. Add the brine to the jars, filling to 1-inch headspace.
  8. Remove the air bubbles, wipe the rims and add the lids.
  9. Add the jars to a water bath canner and process at a roiling boil for 15 minutes for quarts, 10 minutes for pints.
  10. Remove the jars set them on a counter and leave them undisturbed for 24 hours.

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