I prefer Giardiniera to be a touch on the spicy side. If spicy is not your preference, omit the Jalapeno peppers. When canning, crisp fresh vegetables are essential. If the vegetables don't start out fresh, they wont miraculously get better once canned. In fact, it is just the opposite. Any assortment of vegetables that equal 16 cups will work, use what you like best. Recipe as it will make 8 pints of Giardinera. Recipe can be cut in half if preferred.
  • 2 medium sized heads of cauliflower, (about 12 cups florets)
  • I small onion, cut in half, ¼ inch slice
  • 1 large red bell pepper, ¼ inch slice
  • 3 large carrots, cleaned and peeled, ½ in slice
  • 2 large jalapenos
  • 16 small cloves garlic
  • 6 cups white vinegar
  • 2 cups sugar
  • 2⅔ cups water
  • 4 tsp pickling salt
  • ¼ tsp tri-colored peppercorns for each pint jar
  • ⅛ tsp pickle crisp for each pint jar (optional)
  1. Clean and sterilize 8 pint jars, lids and bands. Keep warm.
  2. Combine cauliflower, onions, carrots and peppers in large roasting pan, (or something big enough to hold the mix).
  3. Combine sugar, vinegar, water and salt in large stainless steel or enamel pan.
  4. Bring to full boil over high heat, stirring occasionally to prevent the sugar from sticking.
  5. Meanwhile, place vegetable into warm jars, packing tightly to ½ inch from top of jar.
  6. Pour hot liquid over vegetables filling jars to within ½ inch of top of jar. Wipe rim with clean cloth and place lid and screw type band.
  7. Process jars in hot water bath for 10 minutes from when water begins to boil
  8. Remove jars from canner, allow to cool for 24 hours.
  9. For best flavor, wait at least 2 weeks before opening. The longer the pickles sit, the better the flavor will develop.
Recipe by Pure Grace Farms at