Giardiniera
Ingredients
- 4 cup white vinegar
- 2 cup granulated sugar
- 1 cup water
- 1 tbsp pickling salt
- 1 tsp turmeric
- 4 cup sliced carrots, cut 1/4-inch thick
- 4 cup cauliflower florets
- 2 cup red and green bell peppers, cut in 1-inch pieces
- 2 cup celery, sliced 1/4-inch thick
- 1 each onion, sliced 1/4-inch thick
Instructions
- 1
In a 6 to 8 quart saucepot, combine vinegar, sugar, water, salt, pickling spice and turmeric.
- 2
Bring to a boil, stirring occasionally.
- 3
Boil for 4 minutes.
- 4
Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes.
- 5
Immediately fill hot quart or pint jars with mixture, leaving 1/2-inch headspace.
- 6
Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
- 7
Wipe jar tops and threads clean.
- 8
Place hot lids on jar and screw bands on firmly but not to tight (about finger tip tight) Process quarts or pints in boiling water canner for 15 minutes.
- 9
Makes 3 quarts or 5 to 6 pints NOTES: Boil jars for 10 minutes in a canning kettle large enough to hold 6 or 7 jars and keep them covered with at least 1 inch of water.
- 10
Keep jars in kettle till ready to use.
- 11
Remove jars one at a time and fill with pickles or jam. (You will find that a jar lifter is handy.
- 12
Call Ball or Kerr Jars for ordering.) Return water in kettle to a boil put jars back into the kettle of boiling water and for pickles only start to time 10 minutes.
- 13
Canning kettle should have a rack in the bottom for jars.
- 14
The jars should not sit on the kettle bottom.