Giardiniera Recipe

Giardiniera Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Giardiniera Recipe Giardiniera Recipe Giardiniera Recipe, Usually served as part of an Italian antipasto. If you like, combine it with some peperoncini and oil-cured black olives. Prep : 1 hour plus preparing jars and lids Cook : 20 minutes plus processing 5 one-pint canning jars and lids 1 small head cauliflower (11/2 pounds), cut into small flowerets (3 cups) 2 large red peppers, cut into 1-inch pieces 5 large carrots, peeled and thickly sliced (2 cups) 4 large stalks celery, thickly sliced (2 cups) 1 jar (5 ounces) green olives, drained 1 cup sugar 41/2 cups distilled white vinegar 11/2 cups water 2 tablespoons kosher, canning, or pickling salt 1/2 teaspoon mustard seeds 1/4 teaspoon crushed red pepper Prepare jars and lids. Fill canner halfway with water; cover canner and heat to simmering over high heat. In large bowl, combine cauliflower, red peppers, carrots, celery, and olives. In nonreactive 4-quart saucepan, combine sugar, vinegar, water, and salt; heat to boiling over high heat, stirring occasionally. Reduce heat to low. In each hot jar, place some mustard seeds and crushed red pepper; pack vegetables tightly into hot jars to within ½ inch of tops. Immediately ladle simmering syrup over vegetables to within 1/4 inch of tops, making sure vegetables are completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 20 minutes; cool jars and test for airtight seal. Makes five 16-ounce jars. Each 1/4 cup : About 34 calories, 0g protein, 8g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 443mg sodium.
Giardiniera Recipe

Giardiniera Recipe

Usually served as part of an Italian antipasto. If you like, combine it with some peperoncini and oil-cured black olives. Prep : 1 hour plus preparing jars and lids Cook : 20 minutes plus processing
  • 5 one-pint canning jars and lids
  • 1 small head cauliflower (11/2 pounds), cut into small flowerets (3 cups)
  • 2 large red peppers, cut into 1-inch pieces
  • 5 large carrots, peeled and thickly sliced (2 cups)
  • 4 large stalks celery, thickly sliced (2 cups)
  • 1 jar (5 ounces) green olives, drained
  • 1 cup sugar
  • 41/2 cups distilled white vinegar
  • 11/2 cups water
  • 2 tablespoons kosher, canning, or pickling salt
  • 1/2 teaspoon mustard seeds
  • 1/teaspoon crushed red pepper
  1. Prepare jars and lids. Fill canner halfway with water; cover canner and heat to simmering over high heat.
  2. In large bowl, combine cauliflower, red peppers, carrots, celery, and olives. In nonreactive 4-quart saucepan, combine sugar, vinegar, water, and salt; heat to boiling over high heat, stirring occasionally. Reduce heat to low.
  3. In each hot jar, place some mustard seeds and crushed red pepper; pack vegetables tightly into hot jars to within ½ inch of tops. Immediately ladle simmering syrup over vegetables to within  1/inch of tops, making sure vegetables are completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 20 minutes; cool jars and test for airtight seal. Makes five 16-ounce jars.
Each 1/cup : About 34 calories, 0g protein, 8g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 443mg sodium. authentic italian giardiniera recipe, canning giardiniera recipe, celery giardiniera recipe, easy giardiniera recipe, mad hungry giardiniera recipe, mild giardiniera recipe, quick giardiniera recipe, vegetables giardiniera recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Giardiniera Recipe

Article Categories : Canning & Freezing

Giardiniera Recipe

Giardiniera Recipe

Usually served as part of an Italian antipasto. If you like, combine it with some peperoncini and oil-cured black olives.

Prep : 1 hour plus preparing jars and lids
Cook : 20 minutes plus processing

  • 5 one-pint canning jars and lids
  • 1 small head cauliflower (11/2 pounds), cut into small flowerets (3 cups)
  • 2 large red peppers, cut into 1-inch pieces
  • 5 large carrots, peeled and thickly sliced (2 cups)
  • 4 large stalks celery, thickly sliced (2 cups)
  • 1 jar (5 ounces) green olives, drained
  • 1 cup sugar
  • 41/2 cups distilled white vinegar
  • 11/2 cups water
  • 2 tablespoons kosher, canning, or pickling salt
  • 1/2 teaspoon mustard seeds
  • 1/teaspoon crushed red pepper
  1. Prepare jars and lids. Fill canner halfway with water; cover canner and heat to simmering over high heat.
  2. In large bowl, combine cauliflower, red peppers, carrots, celery, and olives. In nonreactive 4-quart saucepan, combine sugar, vinegar, water, and salt; heat to boiling over high heat, stirring occasionally. Reduce heat to low.
  3. In each hot jar, place some mustard seeds and crushed red pepper; pack vegetables tightly into hot jars to within ½ inch of tops. Immediately ladle simmering syrup over vegetables to within  1/inch of tops, making sure vegetables are completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 20 minutes; cool jars and test for airtight seal. Makes five 16-ounce jars.

Each 1/cup : About 34 calories, 0g protein, 8g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 443mg sodium.