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Home made Giardiniera Mix

This recipe for home made giardiniera mix is sure to become a favorite. The recipe features crisp, zesty pickled vegetables with garlic and chili peppers in cider vinegar.

Home made Giardiniera Mix

Home made Giardiniera Mix Tastes Much better than Store Bought.

Toni Bryson, one of the fans of The Gardening Cook on Facebook, submitted this recipe.

Chop up a mixture of the following vegetables for each jar:

  • cauliflower
  • celery
  • carrots
  • sliced red onions
  • red, yellow and orange sweet peppers
  • red bell pepper slices,
  • all chopped in smaller pieces except the small sweet peppers

Then add the following to each jar:

  • 2 cloves of garlic chopped
  • 1 dried chile peppers
  • 1 head dill and some dill leaves(fresh)

Once you have crammed all you can into each jar, add the brine(makes 12 quarts)

  • 20 cups of water
  • 10 cups cider vinegar
  • 20 tablespoons of canning salt
  • some garlic salt and celery salt

Boil the brine and add it to the jars, and put in a water can bath for 30 minutes.

Toni says “We just use whatever we like and have on hand via the vegetable garden or store produce. we think it tastes much better than store bought Gardenia mix.”

Yield: 26 servings

Home made Giardiniera Mix

Home made Giardiniera Mix

Garden fresh vegetables combine with spices and vinegar to make this home made giardiniera mix.

Ingredients

Vegetable mix: Quantity can be varied to fit into each jar depends on what you have on hand.

  • 1/2 head of cauliflower
  • 3 ribs of celery, sliced
  • 2 carrots, sliced
  • 1 red onions, sliced
  • 3 red, yellow and orange sweet peppers, sliced

Spices

  • 2 cloves of garlic chopped
  • 1 dried chile pepper
  • 3 tablespoons of fresh dill leaves

Brine

  • 20 cups of water
  • 10 cups cider vinegar
  • 20 tablespoons of canning salt
  • 1 tsp garlic salt
  • 1 tsp celery salt

Instructions

  • Chop up a mixture of the vegetables for each jar
  • Then add the spices to each jar.
  • Once you have crammed all you can into each jar, add the brine (makes 12 quarts)
  • Boil the brine and add it to the jars, and put in a water can bath for 15 minutes.
  • Place in the fridge for 2 days before using.
  • Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 72Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 8141mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2g

    Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.


     

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    Frankie Garner

    Sunday 24th of January 2021

    I can and have been doing so for about three years. I like to make new items that can add to my pantry. So, I guess I am confused. Is this a fermentation process or a canning process? Do I can this recipe (water bath - 30 min) and place on the shelf or does it need to be put in the fridge? Or left on the counter? Any insight would be helpful. thanks.

    Carol Speake

    Thursday 28th of January 2021

    I'm afraid I don't have more information. This recipe was submitted by a reader years ago to me for publication.

    douglas woodlee

    Sunday 1st of September 2019

    a 8 to 10 min water bath is all you will need . just enough time to heat the jars and seals . then let set over night . they should seal . ive done this many times

    Tammy

    Wednesday 20th of November 2019

    I’ve tried quite a few brine recipes and this is the absolute best I have come across! We had a little more than would fit in my crock. The small jar didn’t last 3 days! Thanks for sharing this recipe! Best regards, Tammy

    Michael Cunningham

    Friday 19th of July 2019

    Just made them yesterday and can't wait to try them. The only thing I can say about recipe is that the amount of veggies needed to make 12 quart are way underestimated. You need way more than what is described in the instructions. But still can't wait to try them

    Carol

    Friday 19th of July 2019

    that is good to know Michael. One of my Facebook fans shared this recipe with me. I plan to make it for myself soon and will keep your comments in mind.

    cynthia Miley

    Tuesday 25th of June 2019

    Hello Carol, I was wondering if I could use store bought green beans from my grocery store. I don't have a garden for anything but herbs in pots since I live in an apartment.

    Carol

    Tuesday 25th of June 2019

    Hi Cynthia. Yes, they will work just fine.

    Pat

    Sunday 21st of October 2018

    Do you have a sweet and sour and sour version? I can't eat spicy hot.

    Dan

    Saturday 13th of July 2019

    I’m sure if you just leave out the hot peppers it won’t be hot.

    Carol

    Sunday 21st of October 2018

    Hi Pat. No I am afraid not. This recipe was submitted by one of my Facebook fans. Carol

    Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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