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.
2 bell peppers
2 red peppers
8 jalapeno peppers
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.
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.