Jardinière (Pickled Garden Vegetables)

Processing: Boiling Water Bath Canner 10mins
Storage: 12 months +
Yield: 14 cups
     
Pickled garden vegetables - cauliflower, carrot, onion, zucchini, celery, sweet peppers (capsicum), garlic and spices. Best to open a jar 6-8 weeks after you've made a batch but a great way to use up all the end of the garden vegetables and enjoy all year long!
      
Ingredients:
4 cups red sweet pepper (capsicum) strips (1/2 inch x 3 inch)

1 1/3 cups yellow sweet pepper strips (1/2 inch x 3 inch)
1 3/4 cups green sweet pepper cubes (1/2 inch x 1/2 inch)
1 1/2 cups onion wedges (or pearl onions)
3 cups zucchini half slices (1/2 inch slices, halved)
2 cups carrot slices (1/2 inch thick, crinkle cut)
4 cups celery slices (1/2 inch thick, cut diagonally)
3 cups cauliflower florets (1 inch pieces)
4 cups white sugar
4 teaspoons dried basil
2 teaspoons dried oregano
3 teaspoons whole black peppercorns (6 per pint)
4 garlic cloves, thinly sliced
2 tablespoons kosher or pickling salt
8 cups white vinegar (5% acidity)
2 cups water


   
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.

  
Prepare vegetables.
   
Whisk herbs, vinegar and water in pot and bring to a boil.
Place sugar, basil, oregano, vinegar and water in a pan. Whisk occasionally over medium heat until sugar has dissolved. Bring to a boil. Add cauliflower, onion, celery, carrot and zucchini. Bring to a boil then turn off the heat. Stir in all remaining ingredients except for garlic slices and peppercorns.
   
Prepare lids.
While you are packing the vegetables into the hot jars, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through for a few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.

  
Ladle hot vegetables into hot jars.
Place a few garlic slices and 6 peppercorns into each pint (450ml) jar , and spoon hot vegetables into the hot jars, leaving a 1/2 inch (1cm) headspace. Ladle hot pickling solution to 1/2 inch headspace. Remove bubbles, check headspace is correct then wipe rims and seal.

  
Boiling water canner processing.
Process in boiling water bath canner for 10 minutes. Start your timer when the water returns to a full boil. When the time is up, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

  
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed. If jars have not sealed refrigerate immediately.

      
NOTES
  • Omit the dried spices if you wish
  • Add extra garlic and dill for a kosher dill pickled vegetable mix
  • Heat vegetables just before canning so they don't overheat and end up soft
  • Do not change ratio of ingredients in this dish
  • Vinegar needs have an acidity of 5% or higher
  
For more photos of this recipe, visit HERE
   

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