Garden Canning Series – Hot Italian Jardiniere

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.