Ball Canning's Giardiniera (Jardinera)

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Ball Canning's Giardiniera (Jardinera)

Make a classic Giardiniera using this Ball Canning recipe, bringing together cauliflower, onion, celery, carrots, zucchini, and peppers in a flavorful pickling blend, perfectly preserved in jars.

Prep Time45

Cook Time10

Total Time55

Course: Side Dish

Cuisine: Italian

Servings: pints

Calories: 445kcal

Author: Marie

Equipment

5 canning jars (pints) with lids up to 6 pint jars
canner for water bath
steam canner if you live at sea level

Ingredients

For the Spice Bag

6 whole black peppercorns
3 cloves garlic thinly sliced
3 bay leaves

For the Vegetable Mix

2 large red bell peppers seeded and sliced into 1/4 inch strips
1 large orange bell pepper seeded and sliced into 1/4 inch strips
1 large yellow bell pepper seeded and sliced into 1/4 inch strips
2 large carrots peeled and sliced on diagonal (can used presliced)
2 cups small cauliflower florets I bought precut
4 ribs celery cut on diagonal
1.5 cups pearl onions peeled and cleaned
1 small zucchini diced or cut into 1/4 inch slices

For Pickling Solution

4 cups white vinegar 5% acidity
2 cups water
2 cups sugar
1 tablespoon pickling or canning salt

Instructions

Prepare: Prepare the canner, jars, and lids as outlined in the provided information. If you haven't already cut the veggies, make sure to wash, dry and cut the ingredients as listed.
Spice Bag: Create a spice bag by securing bay leaves, peppercorns, and garlic in a square of cheesecloth.
Make Pickling Brine: In a large stainless steel saucepan, combine vinegar, water, sugar, salt, (see NOTE 1) and the spice bag. Heat over medium-high heat until it reaches a boil. Stir to dissolve the sugar completely. Once boiling, lower the heat, cover the saucepan, and let it gently boil for about 5 minutes to infuse the liquid with the spices.
Heat Veggies: Add cauliflower, onion, celery, carrots, and zucchini to the mixture and bring it back to a boil. Remove the saucepan from heat and gently mix in the red, yellow, and green peppers. Don't forget to discard the spice bag.
Pack Jars: Pack the hot jars with the prepared vegetables, leaving about ½ inch of space from the top. Pour the hot pickling liquid over the vegetables, ensuring they are completely covered and leaving ½ inch of space at the top. Remove any air bubbles and adjust the headspace if necessary. Wipe the rim of the jars clean, then center the lid on each jar. Secure the jar lids by screwing the bands down until you feel resistance, and then tighten them with your fingertips.
Process: Place the jars into the canner, ensuring they are fully submerged in water. Bring the water to a boil and process the jars for 10 minutes (see NOTE 2 to adjust this time if you live >1000 feet above sea level/at high altitude). After processing, remove the canner lid, wait 5 minutes, and then carefully take out the jars. Allow the jars to cool before storing them.

Notes

NOTE 1: You can safely change the amount of sugar or salt in this recipe.

NOTE 2: Increase processing time by 5 minutes for altitudes over 1000 feet, 10 minutes for altitudes over 3000 feet, 15 minutes for altitudes over 6000 feet, and 20 minutes for altitudes over 8000 feet (page 421 from the New and Updated Ball Complete Book of Home Canning.)

Calories for this recipe are an estimation and mostly come from the sugar content. The sugar can be safely reduced.

More Canning Information and Resources

Principles of Home Canning Booklet (PDF)

What Can Be Safely Changed in Canning Recipe? (Penn State)

Answers to Frequently Asked Canning Questions

The USDA Guide to Pickling

Reliable Sources on Canning According to Healthy Canning

Nutrition