Ingredients
-
4
-
2
-
4
-
2
-
2
-
2
-
5
-
1/4
-
1/2
-
3 1/2
-
3
-
2
-
1/2
-
1/2
-
Directions
Giardiniera — Mixed Pickled Vegetables for Canning — U S D A, A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more If you’d like to kick it up a notch, feel free to add a handful of chiles From the US National Center for Home Food Preservation , So Easy to Preserve (Cooperative Extension-U of Ga) says water bath pints 15 minutes at sea level to 1000 ft Process at 1001 ft-6000Ft 20 minutes for pints 25 minutes above 6000 ft Quart size not recommended Same vegetables for about 6 pint jars in 6 1/2 cups vinegar (salt, spices, sugar) Is 5 minutes really safe? I’m assuming your info is more updated?, A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more If you’d like to kick it up a notch, feel free to add a handful of chiles From the US National Center for Home Food Preservation
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Steps
|
1
Done
|
Combine Vegetables, Cover With 2 Inches of Cubed or Crushed Ice, and Refrigerate 3 to 4 Hours. |
|
2
Done
|
in 8-Quart Kettle, Combine Vinegar and Mustard and Mix Well. |
|
3
Done
|
Add Salt, Sugar, Celery Seed, Mustard Seed, Cloves, Turmeric. |
|
4
Done
|
Bring to a Boil. |
|
5
Done
|
Drain Vegetables and Add to Hot Pickling Solution. |
|
6
Done
|
Cover and Slowly Bring to a Boil. |
|
7
Done
|
Drain Vegetables but Save Pickling Solution. |
|
8
Done
|
Fill Vegetables in Sterile Pint Jars, or Clean Quarts, Leaving 1/2-Inch Headspace. |
|
9
Done
|
Add Pickling Solution, Leaving 1/2-Inch Headspace. |
|
10
Done
|
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. |
