recipe-help Giardiniera Recipe?

M

masterown35

I'm curious if anyone has a good giardiniera recipe? I'm growing some jalapenos this year and wanted to take a dive into making some homemade giardiniera. I'm also curious on how long it'll last in the fridge, and what I can do to make it more mild or spicy.

I've looked up some recipes online, and I've found some that sounded pretty good, but were basically make and use right away. 
 
salsalady said:
https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/making-pickled-peppers-at-home-9-314/

This link has a recipe that will work for a canned product. It is a big issue to have oil in the mix, which is probably why all the recipes are for eating right away. In the above recipe, you can can mix and match vegetables and peppers as long as the combined weights are what is listed in the recipe so the ratios remain the same.

Hope this helps,
SL
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Thanks salsalady! Always coming in clutch!  :D
 
Just happened to have seen the recipe when looking up pickled peppers.




And make sure you 'can can' the mix and match. :lol: typo
 
I have a recipe that doesnt use oil, made it a few yrs in a row now.

I use cauliflower
Red pepper
Celery
Pepperoncini
Onion(sweet or whole pearl or whole boilers)
Cucumber(pickling)
Garlic cloves
5 dried Japones peppers or similar.
And the brine mixture below.

Fill jars with raw vegetables, garlic, pickling spice, salt, leave 1/2" of space at top of jar.

Heat brine and pour over vegetables, place in hot water bath and process 10 mins.


You can add what ever hot pepper or powders you want. It will not effect the brine or process.

That's 1.5 Tablespoons salt and 1.5 Tablespoons pickling spice to be placed into the bottom of each quart jar.

Brine solution is 50/50 cider vinegar and water.

15628163080416768968386236920370.jpg
 
Using the Colorado pickled pepper recipe in the link above, you can do a cold pack mix.  Make the brine, let cool, pack vegetables in jars, pour brine over, refrigerate.  This makes a crisper mix, but has to be kept refrigerated.
 
salsalady said:
Using the Colorado pickled pepper recipe in the link above, you can do a cold pack mix.  Make the brine, let cool, pack vegetables in jars, pour brine over, refrigerate.  This makes a crisper mix, but has to be kept refrigerated.
Click to expand...

You can cold pack my recipe or process. Its stable and food safe both ways.

I actually cold pack mine but for the interweb police I listed the 10 min process.

:cheers:
 
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