Here's my take on Giardiniera. I don't mind the store bought ones. Except for the soggy peppers and the huge pieces of celery. So I decided to make it my way.
For veggies I used:
Jalapenos, seeded and cut.
Pearl onions
Cukes, sliced.
Cauliflower florets.
Fresh Garlic 1 or 2 cloves per jar.
Fresh Dill
Dried spices:
Dill
Pepper
Alum
Dill seed
Minced onion.
Each quart jar gets 1 tsp of the dry spices listed above except for the Alum. That is 1/4 tsp.
3.5 quarts vinegar
.5 quart water
3/4 pickling salt
Put brine on stove and heat to boiling.
Place dry spices except Alum in jar.
Layer veggies in jar.
Place fresh dill and garlic clove or 2 on top.
Fill with hot brine.
Add Alum.
Vac seal and gently shake jar to mix everything up.
For veggies I used:
Jalapenos, seeded and cut.
Pearl onions
Cukes, sliced.
Cauliflower florets.
Fresh Garlic 1 or 2 cloves per jar.
Fresh Dill
Dried spices:
Dill
Pepper
Alum
Dill seed
Minced onion.
Each quart jar gets 1 tsp of the dry spices listed above except for the Alum. That is 1/4 tsp.
3.5 quarts vinegar
.5 quart water
3/4 pickling salt
Put brine on stove and heat to boiling.
Place dry spices except Alum in jar.
Layer veggies in jar.
Place fresh dill and garlic clove or 2 on top.
Fill with hot brine.
Add Alum.
Vac seal and gently shake jar to mix everything up.
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