Rating: 4 stars
39 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3

If you always keep a jar of giardiniera in the fridge, try making your own! Utilize summer-fresh produce to make these pickled mixed veggies. Feel free to swap more of your favorite veggies to make the giardiniera suitable to your taste. Use the Italian condiment to add tangy notes to brats, pizza, pasta salads, and more.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

45 mins
10 mins
55 mins
6 pints


Ingredient Checklist


Instructions Checklist
  • Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.

  • In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.

  • Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.

  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

Nutrition Facts

45 calories; carbohydrates 9g; insoluble fiber 1g; sugars 7g; protein 1g; vitamin a 1185.4IU; vitamin c 18.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 15.8mcg; sodium 164mg; potassium 106mg; calcium 12mg; iron 0.3mg.