Recipes and Cooking Garlicky Pickled Mixed Veggies 4.1 (39) 2 Reviews If you always keep a jar of giardiniera in the fridge, try making your own! By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Updated on March 7, 2023 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Process Time: 10 mins Total Time: 55 mins Servings: 38 Yield: 6 pints Jump to Nutrition Facts Jump to recipe 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. 6 Rules for Canning You Should Never, Ever Break Ingredients 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 Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 45 Calories 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.