Giardinaria
When I was growing up, if I was lucky enough, once in awhile we’d dine at a fine dining restaurant. They always served a relish tray when the guests were seated, it was to stimulate your taste buds and make you hungry. I miss having those relish trays but once I learned how to make pickled vegetables myself, so easy!, I keep them in the refrigerator almost year round. The vegetables change with the seasons; they can be eaten alone, with cheese and crackers or chopped finely to make a wonderful relish for all kinds of meats. Be creative!
- 2 pounds, approximately mixed vegetables, whole or cut into pieces
- 2 cups cider vinegar
- 1 cup white vinegar
- 1/2 cup water
- 1/2 tablespoon pickling salt
- 1 tablespoons sugar, if desired
- 2 tablespoon pickling spice
Makes 2 - 3 quarts
Wash and drain vegetables. Sterilize jars and lids in hot water.
Bring vinegar, water, salt, sugar and pickling spice to a boil.
Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4 inch. Wipe jar rims.
Refrigerate and let stand 2 days before serving. Will last several weeks refrigerated.
For longer storage, process in boiling water bath for 20 minutes.*
*Follow jar manufacturers directions for filling and processing jars.
Giardinaria
When I was growing up, if I was lucky enough, once in awhile we’d dine at a fine dining restaurant. They always served a relish tray when the guests were seated, it was to stimulate your taste buds and make you hungry. I miss having those relish trays but once I learned how to make pickled vegetables myself, so easy!, I keep them in the refrigerator almost year round. The vegetables change with the seasons; they can be eaten alone, with cheese and crackers or chopped finely to make a wonderful relish for all kinds of meats. Be creative!
- 2 pounds, approximately mixed vegetables, whole or cut into pieces
- 2 cups cider vinegar
- 1 cup white vinegar
- 1/2 cup water
- 1/2 tablespoon pickling salt
- 1 tablespoons sugar, if desired
- 2 tablespoon pickling spice
Makes 2 - 3 quarts
Wash and drain vegetables. Sterilize jars and lids in hot water.
Bring vinegar, water, salt, sugar and pickling spice to a boil.
Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4 inch. Wipe jar rims.
Refrigerate and let stand 2 days before serving. Will last several weeks refrigerated.
For longer storage, process in boiling water bath for 20 minutes.*
*Follow jar manufacturers directions for filling and processing jars.
