Giardiniera -- Mixed Pickled Vegetables For Canning -- U S D A Recipe

Name: Giardiniera -- Mixed Pickled Vegetables For Canning -- U S D A
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli); 2 lbs small onion, peeled and quartered; 4 cups celery (cut into 1-inch pieces); 2 cups carrots (1/2-inch pieces); 2 cups sweet red peppers (peeled, seeded and cut into 1/2-inch pieces); 2 cups cauliflower florets; 5 cups white vinegar (5 percent); 1/4 cup prepared mustard; 1/2 cup canning salt or 1/2 cup pickling salt; 3 1/2 cups sugar; 3 tablespoons celery seeds; 2 tablespoons mustard seeds; 1/2 teaspoon whole cloves; 1/2 teaspoon ground turmeric

Servings: persons

4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli)
2 lbs small onion, peeled and quartered
4 cups celery (cut into 1-inch pieces)
2 cups carrots (1/2-inch pieces)
2 cups sweet red peppers (peeled, seeded and cut into 1/2-inch pieces)
2 cups cauliflower florets
5 cups white vinegar (5 percent)
1/4 cup prepared mustard
1/2 cup canning salt or 1/2 cup pickling salt
3 1/2 cups sugar
3 tablespoons celery seeds
2 tablespoons mustard seeds
1/2 teaspoon whole cloves
1/2 teaspoon ground turmeric

1
Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
2
In 8-quart kettle, combine vinegar and mustard and mix well.
3
Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
4
Bring to a boil.
5
Drain vegetables and add to hot pickling solution.
6
Cover and slowly bring to a boil.
7
Drain vegetables but save pickling solution.
8
Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
9
Add pickling solution, leaving 1/2-inch headspace.
10
Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.

1068

kcal

Calories

Fat

248

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli), 2 lbs small onion, peeled and quartered, 4 cups celery (cut into 1-inch pieces), 2 cups carrots (1/2-inch pieces), and more.

Yes, Giardiniera -- Mixed Pickled Vegetables For Canning -- U S D A falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Giardiniera -- Mixed Pickled Vegetables For Canning -- U S D A

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