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Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A

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“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.”
3hrs 20mins
10 pints

Ingredients Nutrition


  1. Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
  2. In 8-quart kettle, combine vinegar and mustard and mix well.
  3. Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
  4. Bring to a boil.
  5. Drain vegetables and add to hot pickling solution.
  6. Cover and slowly bring to a boil.
  7. Drain vegetables but save pickling solution.
  8. Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
  9. Add pickling solution, leaving 1/2-inch headspace.
  10. 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.

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