MEZZETTA GIARDINIERA RECIPE RECIPES

Name: Giardiniera
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 10 pints.
Cuisine: Europe, Italian
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

GIARDINIERA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Giardiniera Recipe: How to Make It - Taste of Home 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

Total Time 01 hours 10 minutes

Prep Time 60 minutes

Cook Time 10 minutes

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, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES) RECIPE ...

Giardiniera, Sweet And/Or Hot (Pickled Vegetables) Recipe ... image

Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

Total Time 48 hours 15 minutes

Prep Time 15 minutes

Cook Time 48 hours

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 garlic clove, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper (or less to taste for hot version only)
1/2 cup white vinegar or 1/2 cup dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed
1 cup water
1 cup white vinegar
1 tablespoon salt

Steps:

Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Nutrition Facts : Calories 291, FatContent 17.8, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 4734.6, CarbohydrateContent 30.6, FiberContent 7.1, SugarContent 18.8, ProteinContent 4

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