This recipe for home made giardiniera mix is sure to become a favorite.
The recipe features crisp, zesty pickled vegetables with garlic and chili peppers in cider vinegar.
Giardiniera makes a lovely side dish to accompany sandwiches and wraps. It’s great to add to tacos and works beautifully on an antipasto platter.
Home made Giardiniera Mix Tastes Much better than Store Bought.
Toni Bryson, one of the fans of The Gardening Cook on Facebook, submitted this recipe.
Chop up a mixture of the following vegetables for each jar:
- cauliflower
- celery
- carrots
- sliced red onions
- red, yellow and orange sweet peppers
- red bell pepper slices,
- all chopped in smaller pieces except the small sweet peppers
Then add the following to each jar:
- 2 cloves of garlic chopped
- 1 dried chile peppers
- 1 head dill and some dill leaves(fresh)
Once you have crammed all you can into each jar, add the brine(makes 12 quarts)
- 20 cups of water
- 10 cups cider vinegar
- 20 tablespoons of canning salt
- some garlic salt and celery salt
Boil the brine and add it to the jars, and put in a water can bath for 30 minutes.
Toni says “We just use whatever we like and have on hand via the vegetable garden or store produce. we think it tastes much better than store bought Gardenia mix.”
Garden fresh vegetables combine with spices and vinegar to make this home made giardiniera mix. Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.Home made Giardiniera Mix
Ingredients
Vegetable mix: Quantity can be varied to fit into each jar depends on what you have on hand.
Spices
Brine
Instructions
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 72Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 8141mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2g
41 responses to “Home made Giardiniera Mix”
how long will these last & do they nee to kept in the refer?
Hi Mike. This recipe was shared to me by a fan of my facebook page, so I have not made them myself. I do know from past experience that store bought giardiniera keeps almost indefinitely and I have never had to refrigerate it. Carol
Can you follow the recipe then hot water bath to make shelf stable
Hi Mike
This recipe was submitted by a reader of my blog on my Facebook page. I have not actually tried the water bath so I am not sure how it would turn out.
Why did granny put in turmeric?
They keep for years if you can keep them on the shelves. My hubby eats at least a quart of them a week. If you prefer a little bit less acidic bite, you can do a mix of half white and half apple cider vinegar. Toss a hot pepper or two in to spice things up. If you can manage to hide some I know they last 3 years.
I have never heard of Gia gardenia until this recipe. I am looking forward to trying my hand at canning these for my house and for a friend. I’m going to try my hand at having a small garden. The vegetables I reap from the garden 8s what I will use for this r3cipe. Thank you for sharing.
I have made this loved it
Glad to hear that you enjoyed it Joan. Carol
I just made a batch, how soon can you try them??
Hi Jenny, I just added a note to the recipe card to let them sit in the fridge for two days before using them.
Did you do the hot water bath or just store in fridge?
At the bottom of the instructions it says to put in a water bath.
Do the veggies get soft or still have a crunch
They will lose some of their crispness but still have a bit of crunch. Carol
I just made 11 quarts (1 broke in canning bath). First jar we opened veggies are soft 🙁
Use a bit of powdered alum in each jar.
Canning for 30 min- did it get mushy or stay crisp
Is there any way to guarantee that these stay crunchy? I’ve had times in the past making giardiniera where the veggies end up a tad soggy. I’d love for them to stay as crunchy as we all love our pickled veggies to be! Thanks for sharing your recipe!
Hi Billy to be honest, I am not sure. One of my readers shared this with me with permission to use but it was years ago. Carol
I just canned this recipe, so excited! Thank you for sharing the recipe! Do I need to wait the standard 6 weeks until their ready to enjoy?
I’m sure it would still be nice with less time, but the flavors get better as they age. Carol
If you cook in a bath for 30 minutes, doesn’t it make the veg. messy? Haven’t made it yet just wondering
This recipe was shared with me by a reader of my Facebook page and those who have made it say it turns out well and is delicious. Carol
I am trying this today and pickle crisp to each jar. Thanks for sharing!
my pleasure Denise. Hope you enjoy it. Carol
Do you have a sweet and sour and sour version? I can’t eat spicy hot.
Hi Pat. No I am afraid not. This recipe was submitted by one of my Facebook fans. Carol
I’m sure if you just leave out the hot peppers it won’t be hot.
Hello Carol,
I was wondering if I could use store bought green beans from my grocery store. I don’t have a garden for anything but herbs in pots since I live in an apartment.
Hi Cynthia. Yes, they will work just fine.
Thank you so much for your quick response Carol.
Any changes you make to a recipe will alter the taste of it.
Just made them yesterday and can’t wait to try them. The only thing I can say about recipe is that the amount of veggies needed to make 12 quart are way underestimated. You need way more than what is described in the instructions. But still can’t wait to try them
that is good to know Michael. One of my Facebook fans shared this recipe with me. I plan to make it for myself soon and will keep your comments in mind.
a 8 to 10 min water bath is all you will need . just enough time to heat the jars and seals . then let set over night . they should seal . ive done this many times
I’ve tried quite a few brine recipes and this is the absolute best I have come across! We had a little more than would fit in my crock. The small jar didn’t last 3 days! Thanks for sharing this recipe! Best regards, Tammy
I can and have been doing so for about three years. I like to make new items that can add to my pantry. So, I guess I am confused. Is this a fermentation process or a canning process? Do I can this recipe (water bath – 30 min) and place on the shelf or does it need to be put in the fridge? Or left on the counter? Any insight would be helpful. thanks.
I’m afraid I don’t have more information. This recipe was submitted by a reader years ago to me for publication.
Is the water bath hot? Or is it to cool the jar before going in the refrigerator?
The lady who submitted the recipe did not add this to the directions. However, my understanding is that a water bath should cool before refridgeration.