Summertime Canning - How to do it Italian Style
- Perla Onions or Scallions
- Green Beans
- Bell Peppers Tri-Colore
- Junniper Berries
- Bay Leaf
- White Wine Vinegar & Water Equal Parts
Giardiniera or Italian Pickled Vegetables have been around since before Italy was Italy. In the 1800's it was done for survival and now we do it out of tradition passed down from Nonna and for the fun & flavor. Our recipe provides about one kilo of pickled veggies which will last for up to two years if done properly.
1.) Chop the veggies into interesting shaped morsels. Some prefer to chop the roots off the onions while others actually prefer to leave them on.
2.) Simmer the cauliflower and carrots for a few minutes then add the remaining veggies and simmer those for a few more minutes.
3.) Drain the veggies and lay them out on a flat surface.
4.) Boil the mason jars to ensure that they are completely sanitary and let them dry.
5.) Fill the jars with the contents and put on the lid.
6.) Put the jars in a pot of water so that the jar is completely immersed. Bring to a boil and let it simmer for at least 15 minutes until small bubbles escape the jar around the edges of the lid and float to the surface of the water. When the bubbling stops you know that a tight seal has been created and your work has been finished. Let them cool down naturally. Let them sit for at least two weeks in a cupboard then refrigerate and enjoy!