Homemade Giardiniera

1. Stage

Heat the jars:  If you plan to store the giardiniera outside the fridge for any length of time, you will need to heat your jars in a hot water bath after filling them. This recipe will yield 6 pint jars.  To heat the jars for canning, place the jars in a large canning pot. Fill the pot with warm water so that it comes up at least 1 inch above the jars. Bring to a boil, then keep at a gentle simmer until it’s time to can. Wash the lids and bands in hot, soapy water.

2. Stage

Make the brine and simmer vegetables:  Add the vinegar, sugar, water, salt, fennel and celery seeds, and red pepper flakes into a large pot set over high heat. Stir and simmer until sugar is dissolved and mixture is boiling. Add the vegetables to your pickling mixture and simmer for 30 seconds. Then remove from heat.

3. Stage

Fill the jars:  Remove the jars from the canner, dumping the hot water inside the jars back into the canner. Set them on a clean dish towel on the counter.  Divide the bay leaves, garlic, and peppercorns among the jars. Ladle the vegetables into the prepared jars, leaving 1/2 inch of space between the vegetables and the top of the jar. Then, pour the pickling liquid into each jar, covering the vegetables—keep 1/2 inch of headspace.  Wipe the rims clean with a paper towel. Place a clean lid on each jar and secure finger-tip tight with the band.

4. Stage

Process in hot water bath:  If you plan to store the giardiniera outside the fridge, you will want to process the filled jars in a hot water bath.  Return the filled jars to the same canning pot with its already hot water. The water level should be at least 1 inch above the top of the jars; add more water to the canner, if needed. Bring the water to a full rolling boil for 10 minutes. If you live at high altitude, add 5 to 10 minutes to the processing time. Over 5,000 feet elevation? Process the jars for 20 minutes. When in doubt, process for longer.

5. Stage

Cool and store: If you are not processing these jars in a water bath, they will keep in the fridge for about 3 months. Remove the jars from the pot using tongs or a jar lifter. Let cool slowly to room temperature. Once cooled, be sure to check seals on jars . The lid—not the metal band—should be drawn down into the jar because of the vacuum seal. You can take the metal bands off and carefully turn the jars upside down. A well-sealed jar won’t leak. Store sealed jars in a cool, dry place for up to 1 year, but for the best flavor and texture, enjoy the giardiniera within 6 months. Once opened—you can enjoy them after 4 days—refrigerate for up to 2 weeks. Did you love this recipe? Give us some stars below!