My husband, friends and neighbors rave over this, so it must be good! Many of my friends have not heard of jardiniere (pronounced jar-di-nair). If you have never had it, it is a great spicy addition to beef sandwiches, hot dogs, brats and many other dishes!
This makes 6 pints, so have at least that many jars sterilized and ready to go. Follow the directions for water bath canning in the previous article “Canning 101.”
For Giardiniera:
2 bell peppers
2 red peppers
8 jalapeno peppers
4 carrots
2-3 onions
Celery and cauliflower are also an optional addition to this giardinera
½ cup salt
Large bowl of water
Chop veggies into large pieces and place into a large bowl filled with ½ cup salt and enough water to cover. Allow to sit for a minimum of 5 hours, but preferably overnight.
For Liquid:
6 – 8 cloves of garlic
2 TBS oregano
2 tsp red pepper
½ tsp black pepper
2 ½ cups vinegar
2 ½ cups olive oil
Mix the vinegar, oil and spices together in a large bowl. Pack veggies into jars, using the raw pack method. Add liquid to each jar after the veggies have been packed, leaving a half an inch of headroom. Follow the water bath canning directions in “Canning 101” and process in water bath for 15-20 minutes.
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