Giardiniera Mixed Pickled Vegetables for Canning U's D a

Discover the vibrant flavors of homemade *Giardiniera Mixed Pickled Vegetables for Canning*! This USDA-approved recipe combines a colorful medley of crisp carrots, cauliflower florets, celery, and bell peppers, all soaked in a tangy brine infused with garlic, oregano, and a hint of red pepper flakes for a flavorful kick. Perfectly balanced with just a touch of sweetness, this zesty vegetable mix is preserved using a safe water-bath canning method, making it ideal for beginners and seasoned canners alike. Whether enjoyed as a crunchy snack, a topping for sandwiches, or a bold addition to your charcuterie boards, this pickled mix is a delicious way to preserve the season’s harvest. Bonus: It’s ready to elevate your meals after just a week of resting!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups, sliced Carrots
• 2 cups Cauliflower florets
• 1 cup, sliced Celery
• 1 cup, diced Red bell pepper
• 1 cup, diced Green bell pepper
• 6 cloves, whole Garlic
• 4 cups Water
• 4 cups White vinegar (5% acidity)
• 2 tablespoons, non-iodized Salt
• 1 tablespoon Sugar
• 1 teaspoon Dried oregano
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Black peppercorns

Directions

Step 1

Wash all vegetables thoroughly under cold running water.

Step 2

Peel and slice carrots into thin rounds. Cut cauliflower into small, bite-sized florets. Slice celery, dice red and green bell peppers, and peel the garlic cloves.

Step 3

Fill a large pot with water and bring it to a boil. Blanch the cauliflower, carrots, and celery for 2 minutes, then transfer them to an ice water bath to stop the cooking process. Drain and set aside.

Step 4

In a large stockpot, combine water, white vinegar, salt, sugar, oregano, red pepper flakes, and black peppercorns. Bring the mixture to a boil and stir until the salt and sugar are fully dissolved. Reduce heat and keep the brine warm.

Step 5

Pack the blanched vegetables, along with the diced bell peppers and garlic cloves, tightly into sterilized pint-sized canning jars, leaving 1/2 inch of headspace at the top of each jar.

Step 6

Pour the hot brine over the vegetables, ensuring they are fully submerged and maintaining the 1/2-inch headspace.

Step 7

Use a non-metallic utensil (such as a skewer or bubble remover tool) to remove any air bubbles from the jars. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.

Step 8

Place sterilized lids and rings on the jars and tighten them to fingertip-tightness.

Step 9

Process the jars in a boiling water canner for 10 minutes (adjusting for elevation if necessary). Ensure the water level is at least 1 inch above the jar tops during processing.

Step 10

Remove jars from the canner and let them cool undisturbed for 12-24 hours. Check the seals by pressing on the center of each lid; it should not flex up and down.

Step 11

Label and store the sealed jars in a cool, dark place for up to 1 year. For best flavor, allow at least 1 week before opening.

Nutrition Facts

Serving size	(2834.1g)

Amount per serving	% Daily Value*
Calories	500.2

Total Fat 2.2g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 14536.8mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 20.1g	0%
Total Sugars 38.4g
Protein 11.5g	0%

Vitamin D 0IU	0%
Calcium 369.9mg	0%
Iron 4.8mg	0%
Potassium 2490.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.5%

Protein: 12.8%

Carbs: 81.6%