Recipe of the Week: Giardiniera (Italian Pickled Vegetables)

The following recipe for Giardiniera (Italian Pickled Vegetables) was kindly sent by SurvivalBlog reader “Animal House.”

Chef’s Notes: I developed a love for giardiniera when I lived in Europe; and now it is a family favorite. In the summer we add giardiniera to cold rice, salad, soups or eat as a snack. In winter add to warm rice, soups, stews and casseroles, or as a stand-alone vege with dinner. There is a German version that adds hot peppers and uses coriander rather than oregano; but I like the Italian version.

This recipe fills 24 pint-size canning jars.

BRINE:
  • 4 cups white vinegar
  • 4 cups apple cider vinegar
  • 4 cups water
VEGETABLES:
  • 2 cauliflower heads cut into florets
  • 3 pds of carrots sliced
  • 2 heads of celery diced to bite size pieces
  • 2 each red, yellow and green bell peppers in bite size pieces
  • 2 medium size red onions, diced to bite size pieces
  • Other vegetables like green beans may be added as desired.In each pint jar:
  • ¼ tsp pickling/canning salt
  • 1/8 tsp minced garlic cloves
  • 1/8 tsp mustard seeds
  • 1/8 tsp dried oregano
  • 1/8 tsp black or white pepper
Instructions

Follow all the food safety guidelines for canning!

  1. In a pan, heat water, and two vinegars for brine, turn heat off before boiling.
  2. Ready your utensils, jars, lids/rings and canners for water bathing.
  3. Begin heating the water bath so it is boiling prior to putting jars in canner.
  4. Add the spices to each pint jar.
  5. Divide vegetables among the jars and pack tightly into jars.
  6. Pour the brine to 1” below jar rim; use a plastic or wood utensil to release the air bubbles in each jar.
  7. Add additional brine as needed to allow ½ to ¾ inch head space, but cover top of veges.
  8. Wipe the jar rims so nothing remains on the rims to block sealing.
  9. Finger tighten rings on to jar lids and carefully place in the water bath.
  10. Bring water bath back to a boil and set your timer for 15 minutes.
  11. Remove from canner and let cool on a clean dish towel. Leave jars set at least an hour before checking for lid sealing.
  12. Let jars set for at least 7 days to pickle, before eating.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!




11 Comments

  1. Animal House,

    This is fantastic!
    My husband and I (both Italian) add giardiniera to every meal we eat. I actually stocked up on several dozen jars of the store bought Dell’Alpe brand (which is in oil) but we eat so much of it that I’m excited to make your version.
    Thank you for providing your recipe for us

    Have a Rockin great day

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.