Pickled vegetable relish with fabulous flavor and versatility on hot dogs, muffuletta sandwiches, burgers, nachos, pizzas, and even pasta saladsDifficulty: Medium
Cuisine American, Italian
Keyword Misc.
Method Stove Top
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 6pints
INGREDIENTS
½headcauliflower - chopped into small florets
10stalkscelery - diced
5carrots - diced
2large red bell peppers - seeded and chopped
1cupsliced green pitted olives
4serrano peppers - sliced - more for extra heat
Ingredients for EACH Jar:
½tsp.dried oregano
½tsp.coriander seeds
¼tsp.yellow mustard seeds
¼tsp.fennel seeds
¼tsp.black peppercorns
¼tsp.red chili flakes - optional, for hot giardiniera
⅛tsp.celery seeds
1bay leaf
1clovegarlic - cut in half
1Tbsp.extra virgin olive oil
Brine:
4cupswhite wine vinegar
4cupswater
2Tbsp.kosher salt
INSTRUCTIONS
Place the chopped veggies a large stainless steel or glass pot/bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
Sterilize the jars, lids, and rings. Place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (Make some jars hot and some mild by adding or omitting chili flakes).
Thoroughly rinse and drain the vegetables before dividing them up between the jars. Using a Canning Funnel, pack the vegetables as tightly as you can. Add two halves of a clove of garlic in each jar.
Make Brine: Bring the water, vinegar and salt to a boil.
Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace at the top. Pour a tablespoon of olive oil into each jar. Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
For immediate use: To use within two weeks, let the jars sit at room temperature for a day or two and then transfer them to the fridge. Their flavor is better after 2-3 days. They will keep refrigerated for 2 weeks.
For long term Storage: Seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Remove the jars and allow them to rest undisturbed for a days before moving them. Shelf life: 6 months to 1 year max..
Notes
IMPORTANT: When canning for long-term storage it is critical that you thoroughly wipe the rims of the jars before sealing to be sure no residue is on them, otherwise they will NOT seal properly.Suggested by Paul Chiplock - February 8, 2021