• Prep Time:
  • Cooking Time:
  • Serves: 8 Cups

Giardiniera #2

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • ---------------------------------VEGETABLES---------------------------------
  • 3 Red bell peppers, cut into
  • -- large squares
  • 2 Red banana peppers, cut into
  • -- rings
  • 2 md Red onions, thinly sliced
  • 1 sm Buttercup squash, peeled,
  • -- seeded & cubed
  • 3 c Cauliflower, cut into floret
  • 2 c Waxed beans, trimmed & halve
  • 1 c Chinese white radish, thinly
  • -- sliced & peeled
  • 6 Carrots, chopped
  • 2 lg Celery stalks, chopped


1 1/2 c Pickling salt
Sweet basil sprigs
Vegetable oil
4 Garlic cloves
2 ts Whole white mustard seeds

3 1/2 c Water
3 1/2 c White vinegar
2/3 c Sugar

Mix together the vegetables & layer in a large bowl. Sprinkle each layer
with salt. Pour in just enough water to cover. Place a plate on top to keep
the vegetables submerged. Cover & refrigerate for 8 hours or overnight.
Drain, rinse in several changes of water & drain again. Meanwhile, place 4
sprigs of basil in a small jar. Add whole garlic & just enough oil to
cover. Cover tightly & refrigerate for 8 hours or overnight. Prepare
pickling brine by boiling the water, vinegar & sugar. Bring to a boil,
stirring till the sugar is dissolved & then keep hot until ready to use.
Sterilize 4 500mL canning jars. In each one, place a basil sprig, garlic
clove & 1/2 ts mustard seeds. Without forcing, pack the vegetables into the
jars leaving 3/4" headspace. Pour pickling brine into each jar up to 1/2"
of the top. Remove any air bubbles by sliding a rubber spatula around the
edge of the jar; wipe rims & fir lids. Process in a boiling water bath for
20 minutes. Remove, cool, label & store.

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