WebInstructions. Chop the vegetables, then rinse and drain. In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes …
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So a giardiniera recipe for canning needs to be simply pickled vegetables in vinegar and seasonings, rather than a marinated vegetable in a mixture of oil and vinegar. We’re not straying far from the traditional version though, because that is how they make their giardiniera in Northern Italy. They just used vinegar, like this recipe below.
Traditional Italian Giardiniera is full of large chunks of pickled vegetables and is served as an antipasto or appetizer. This recipe for giardiniera for canning uses no oil, so it is the perfect way to preserve your summer produce.
As an antipasto, it is common to serve giardiniera along side of a salumi platter, or with cheese, olives, and/or bread. Traditional Italian Giardiniera for Canning. Traditional Italian Giardiniera is full of large chunks of pickled vegetables and is served as an antipasto or appetizer.
Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving. You can keep the Giardiniera in the refrigerator for up to four months. If you plan to “can” the Giardiniera, you will need to blanch the fresh produce in salty water before adding to the jars.