Giardiniera (Pickled Vegetable Mix)

Name: Giardiniera (Pickled Vegetable Mix)
Prep time: 300 min
Cook time: 10 min
Total time: 310 min
Yield: 70 servings
Ingredients: 2 cups small cauliflower florets; 2 cups sliced carrots; 2 cups sliced celery; 1 cup chopped red and green bell pepper; 1 cup small pearl onions, peeled; 1 to 2 sliced hot chile peppers (optional); 1/2 cup canning or pickling salt, for the brine soak; 2 quarts water, for the brine soak; 4 cups white vinegar (5% acidity); 1 cup water; 2 tablespoons granulated sugar; 1 tablespoon dried oregano; 1 teaspoon celery seed; 7 cloves garlic, sliced

Giardiniera (Pickled Vegetable Mix) photo 1

70 servings300 min prep10 min cookMedium

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The Story Behind It

The Tale of Giardiniera (Pickled Vegetable Mix)

Giardiniera, Italian for 'from the garden,' is a pickled vegetable mix with roots in Italian preserving traditions, but it became especially iconic in Chicago, where Italian immigrants popularized it as a spicy topping for Italian beef sandwiches in the 20th century. Regional versions range from oil-packed to vinegar-brined.

Ingredients

Scale:· 70 servings

2 cups small cauliflower florets
2 cups sliced carrots
2 cups sliced celery
1 cup chopped red and green bell pepper
1 cup small pearl onions, peeled
1 to 2 sliced hot chile peppers (optional)
1/2 cup canning or pickling salt, for the brine soak
2 quarts water, for the brine soak
4 cups white vinegar (5% acidity)
1 cup water
2 tablespoons granulated sugar
1 tablespoon dried oregano
1 teaspoon celery seed
7 cloves garlic, sliced

Instructions

1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2Wash and cut the cauliflower, carrots, celery, and bell pepper into bite-size pieces, peel the pearl onions, combine all the vegetables (including the chile peppers, if using) in a large bowl, dissolve 1/2 cup canning salt in 2 quarts water, pour the brine over the vegetables, and let them soak for 4 to 8 hours in the refrigerator, then drain and rinse well.
3In a large pot, bring 4 cups white vinegar (5% acidity), 1 cup water, 2 tablespoons sugar, oregano, and celery seed to a full boil, stirring to dissolve the sugar.
4Pack the drained raw vegetable mixture into the hot jars, tucking in sliced garlic as you go, and pack the vegetables fairly snugly.
5Pour the boiling brine over the vegetables, keeping them covered and leaving 1/2 inch of headspace.
6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the flavors to blend, and refrigerate after opening.
11Do not skip the salt brine soak or reduce the vinegar in the final brine, since both steps help keep this mixed vegetable pickle properly acidic and safe.

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