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Traditional Italian Giardiniera for Canning

Traditional Italian Giardiniera is full of large chunks of pickled vegetables and is served as an antipasto or appetizer. This recipe for giardiniera for canning uses no oil, so it is the perfect way to preserve your summer produce.  For best flavor, this recipe should be made over two days.Yield 4 c (1 quart)* 

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 16 (1/4 c) servings
Course: Appetizer
Cuisine: Italian

Ingredients

Day 1
  • 1 c pearl onions  or small onions, quartered
  • 1 c green beans, cut into 1 inch pieces
  • 1 c cauliflower, cut into bite-sized pieces
  • 1 c carrots, cut into rounds
  • 1/2 c celery, sliced
  • 2 ½ c water
  • ¼ c salt
Day 2
  • 4 c white vinegar
  • 1 Tbsp sugar
  • ¼ tsp whole peppercorn
  • 2 bay leaves
  • 2 whole cloves

Instructions

Day 1
    Cup of Yum
  1. Chop all of your vegetables into bite-sized pieces and place them in a large bowl.
  2. In a liquid measuring cup, mix together 2 ½ c water with ¼ c salt, until the salt has dissolved.
  3. Pour the salt water over the vegetables, to cover. (If the water doesn’t completely cover the vegetables, make another batch of salt water, as needed.)
  4. Set the vegetables aside to rest in the salt water bath for 12 hours or overnight.
Day 2
  1. Drain and rinse the vegetables.
  2. In a large soup pot, mix the vinegar, sugar, peppercorn, bay leaves, and whole cloves. Bring the mixture to a boil.
  3. Add the drained and rinsed vegetables and bring everything to boil.
  4. After coming to a boil, scoop the vegetables into clean, warm canning jars.**
  5. Ladle the hot liquid over the vegetables in the jars, leaving ½ inch of head space.
  6. Cover the jars with clean lids, placing the seal around the lip of the jar. Tighten the bands over top of the lids.
  7. Process the jars in a boiling water bath for 10 min for pint jars or 15 minutes for quart jars.
  8. Remove the jars from the water canner and set on a cooling rack to cool completely.
  9. Once cool, remove the bands and test the seals on the lids of the jars. Any jars that did not seal should be refrigerated and used within 1-2 months.
  10. Wipe off the jars that have sealed properly and finger tighten the bands on them.
  11. Store in a cool, dry place for 1 year.

Notes

  • *This recipe can be scaled up as needed to fit the amount of produce you have on hand.
  •  
  • **You can also skip the canning, and store this giardiniera in the refrigerator for 1-2 months.