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Mike's Hot Giardiniera.

You can have Mike's Hot Giardiniera using 37 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mike's Hot Giardiniera

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

  1. Chop all vegetables..
  2. Add your seasonings to the base of your Mason jars to taste..
  3. Add your vegetables into your jars..
  4. Create and boil your brine..
  5. Fill your jars just shy of the tops with your hot brine. Cap tightly and shake vigorously..
  6. Turn your hot jars upside down. Leave them until they cool down. This will help the lids seal.Shake them up occasionally..
  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!.
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