Mike's Hot Giardiniera

Mike's Hot Giardiniera

Source : Chop All Vegetables Add Your Seasonings To The Base Of Your Mason Jars To Taste Add Your Vegetables Into Your Jars Create And Boil Your Brine Fill Your ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : October 1, 2026

Step:

  1. Chop all vegetables.

    Mike's Hot Giardiniera recipe step 1 photo

  2. Add your seasonings to the base of your Mason jars to taste.

    Mike's Hot Giardiniera recipe step 2 photo

  3. Add your vegetables into your jars.

    Mike's Hot Giardiniera recipe step 3 photo

  4. Create and boil your brine.

    Mike's Hot Giardiniera recipe step 4 photo

  5. Fill your jars just shy of the tops with your hot brine. Cap tightly and shake vigorously.

    Mike's Hot Giardiniera recipe step 5 photo

  6. Turn your hot jars upside down. Leave them until they cool down. This will help the lids seal.Shake them up occasionally.

    Mike's Hot Giardiniera recipe step 6 photo

  7. .Refrigerate for 2 days or longer. It only gets better with time. Again, shaking jars or flipping them over occasionally. Serve with a side of additional vinager. Enjoy!

    Mike's Hot Giardiniera recipe step 7 photo

Ingredients

  1. ● For The Vegetables [all peepers & onions to be jullianned]
  2. 2 EX LG Firm Cucumbers [peeled]
  3. 3 English Cucumbers [unpeeled]
  4. 1 EX LG Viadalia Onion
  5. 1/2 Cup Red Onions
  6. 1/2 Cup Green Onions
  7. 8 Cloves Garlic [smashed & minced]
  8. 1/2 Cup Chopped Celery Stalks
  9. 1 Cup Baby Carrots [optional]
  10. 1 Green Bell Pepper [deseeded]
  11. 4 LG Red Sweet Baby Bell Peppers [deseeded]
  12. 4 LG Orange Sweet Baby Bell Peppers [deseeded]
  13. 4 LG Yellow Sweet Baby Bell Peppers [deseeded]
  14. 3 EX LG Jalapeno Peppers [deseeded]
  15. 1/2 Cup Cauliflower Florets
  16. ● For The Mason Jar Seasoning [to taste - good dashes of each]
  17. Whole Peppercorns
  18. Crushed Leaves Bay
  19. Habenero Pepper Flakes
  20. Red Pepper Flakes
  21. Oregano
  22. Italian Seasoning
  23. Granulated Onion Powder
  24. Fine Minced Fresh Garlic
  25. ● For The Boiled Brine
  26. 2.5 Cups White Vinager
  27. 8 Cups Filtered Water
  28. 1/2 Cup Granulated Sugar
  29. 1 tbsp Granulated Garlic Powder
  30. 1 tbsp Granulated Onion Powder
  31. 4 tbsp Course Sea Salt [more if desired]
  32. ● For The Options
  33. Green Olives
  34. Thin Sliced Cabbage
  35. ● For The Equipment
  36. 12 Sterilized Half Pint Mason Or Kerr Jars
  37. 1 Squeeze Bottle White Vinager [to serve on the side]

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