If you always keep a jar of giardiniera in the fridge, try making your own!
BHG / Crystal Hughes
Utilize summer-fresh produce to make these pickled mixed veggies.
Feel free to swap more of your favorite veggies to make the giardiniera suitable to your taste.
Credit:BHG / Crystal Hughes
Use the Italian condiment to add tangy notes to brats, pizza, pasta salads, and more.
Use our step-by-step directions to make six pints of homemade pickled veggies.
Canning is a great way to preserve the flavor of fresh summer vegetables.
Credit:BHG / Crystal Hughes
When making this pickled veggies recipe, it’s important to follow a fewsimple canning rules.
Always ensure your jars are sterilized by boiling them first in water.
This helps kill bacteria.
Credit:BHG / Crystal Hughes
Be sure to sterilize ladles and any other utensils that will come into contact with the food.
Once properly sealed, these canned pickled vegetables will last for up to one year.
Store the jars in a cool, dry place.
Credit:BHG / Crystal Hughes
If you like spicy vegetables, customize this recipe with hot peppers and more crushed red pepper flakes.
Scrub with a stiff brush to remove silks; rinse.
Cut cobs into 1- to 1 1/2-inch pieces.
Credit:BHG / Crystal Hughes
In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions.
Add enough water to cover.
Cook, uncovered, for 3 minutes; drain.
Credit:BHG / Crystal Hughes
If desired, cut corn lengthwise into halves or quarters.
Bring mixture to boiling, stirring to dissolve sugar.
Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace.
Credit:BHG / Crystal Hughes
Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar.
Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace.
Headspace allows food to expand when heated and allows a vacuum seal to form.
Credit:BHG / Crystal Hughes
Remove air bubbles and wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
Be sure to label the jars.
We like to use a permanent marker.
Once the ink dries, it resists fading and moisture.
If the lids are firm and slightly concave, the jars are properly sealed.
If a lid bounces up and down, the jar is not sealed.
2,000 calories a day is used for general nutrition advice.
