Garlicky Pickled Mixed Veggies


If you always keep a jar of giardiniera in the fridge, try making your own!

Garlicky Pickled Mixed Veggies

BHG / Crystal Hughes

Prep Time:
45 mins
Process Time:
10 mins
Total Time:
55 mins
6 pints

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. Use our step-by-step directions to make six pints of homemade pickled veggies.

Canning is a great way to preserve the flavor of fresh summer vegetables. When making this pickled veggies recipe, it's important to follow a few simple canning rules. Always make sure your jars are sterilized by boiling them first in water. This helps kill bacteria. Be sure to sterilize ladles and any other utensils that will come into contact with the food. Cool the jars for at least 24 hours after canning and be sure to check the seal on each jar. Once properly sealed, these canned pickled vegetables will last for up to one year. Store the jars in a cool, dry place.

If you like spicy vegetables, customize this recipe with hot peppers and more crushed red pepper flakes. Pickling veggies is great to do at home because you can flavor the blend with your favorite seasonings.


  • 2 ears of corn

  • 3 cup cauliflower florets

  • 3 medium red sweet peppers, seeded and cut into 1-inch pieces

  • 12 ounce green beans, trimmed and cut into 1-inch pieces

  • 3 medium carrots, cut into 1/2-inch slices

  • 2 medium onions, cut into small wedges

  • 3 cup water

  • 3 cup white vinegar

  • 1 cup sugar

  • 1 tablespoon kosher salt

  • 18 cloves garlic, smashed

  • 1 ½ teaspoon crushed red pepper


  1. Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse.

  2. cut corn cobs into small pieces

    BHG / Crystal Hughes

    Cut cobs into 1- to 1 1/2-inch pieces.

  3. vegetables in pot

    BHG / Crystal Hughes

    In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions.

  4. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain.

  5. If desired, cut corn lengthwise into halves or quarters.

  6. water, vinegar, oil and salt in large heavy pot

    BHG / Crystal Hughes

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

  7. vinegar mixture

    BHG / Crystal Hughes

    Bring mixture to boiling, stirring to dissolve sugar.

  8. cooked vegetables to sterilized jars

    BHG / Crystal Hughes

    Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace.

  9. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar.

  10. pour hot vinegar mixture into jars

    BHG / Crystal Hughes

    Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace.

    Check the Headspace: Double-check headspace called for with a ruler; measure from the top of the food to the top of the container rim. Headspace allows food to expand when heated and allows a vacuum seal to form.

  11. Remove air bubbles and wipe jar rims; adjust lids.

  12. boiling jars in water canning bath

    BHG / Crystal Hughes

    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. Be sure to label the jars. We like to use a permanent marker. Once the ink dries, it resists fading and moisture. Makes 6 pints.

    Test the Seal: After the jars have completely cooled, check the seal by pressing gently on the lids. If the lids are firm and slightly concave, the jars are properly sealed. If a lid bounces up and down, the jar is not sealed.

Nutrition Facts (per serving)

45 Calories
9g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 38
Calories 45
% Daily Value *
Sodium 164mg 7%
Total Carbohydrate 9g 3%
Total Sugars 7g
Protein 1g
Vitamin C 18.5mg 93%
Calcium 12mg 1%
Iron 0.3mg 2%
Potassium 106mg 2%
Folate, total 15.8mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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