Best Vegetables Giardiniera Recipes

Giardiniera, Sweet And/Or Hot (Pickled Vegetables) image

Provided by Dee514

Categories Vegetable

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 garlic clove, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper (or less to taste for hot version only)
1/2 cup white vinegar or 1/2 cup dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed
1 cup water
1 cup white vinegar
1 tablespoon salt

Steps:

Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4

Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A image

Provided by Molly53

Categories Vegetable

Time 3h20m

Yield 10 pints

Number Of Ingredients 14

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

Steps:

Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
In 8-quart kettle, combine vinegar and mustard and mix well.
Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
Bring to a boil.
Drain vegetables and add to hot pickling solution.
Cover and slowly bring to a boil.
Drain vegetables but save pickling solution.
Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
Add pickling solution, leaving 1/2-inch headspace.
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.

Vegetables Giardiniera image

Yield Serves 8

Number Of Ingredients 10

1 head cauliflower, broken into florets
3 large broccoli stalks, cut into florets
3 large carrots, peeled, sliced diagonally
1/2 pound Mediterranean olives (such as cracked green Sicilian olive or Kalamata olives)
3 tablespoons fresh lemon juice
1/2 cup olive oil
4 oil-packed sun-dried tomatoes, chopped
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
Lemon wedges

Steps:

Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold water; drain well. Steam broccoli until just crisp-tender, about 4 minutes. Rinse with cold water; drain well. Steam carrots until just crisp-tender, about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli, carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover vegetables and chill.)
Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes, oregano and dried red pepper. Pour dressing over vegetables and stir to coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can be prepared 2 hours ahead. Let stand at room temperature, tossing occasionally.)

Giardiniera -- Mixed Pickled Vegetables for Canning image

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
In 8-quart kettle, combine vinegar and mustard and mix well.
Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
Bring to a boil.
Drain vegetables and add to hot pickling solution.
Cover and slowly bring to a boil.
Drain vegetables but save pickling solution.
Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
Add pickling solution, leaving 1/2-inch headspace.
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.