Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A

Name: Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 10 pints
Ingredients: 1814.36 g pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli); 907.18 g small onion, peeled and quartered; 946.36 ml celery (cut into 1-inch pieces); 473.18 ml carrots (1/2-inch pieces); 473.18 ml sweet red peppers (peeled, seeded and cut into 1/2-inch pieces); 473.18 ml cauliflower florets; 1182.95 ml white vinegar (5 percent); 59.14 ml prepared mustard; 118.29 ml canning salt or 118.29 ml pickling salt; 828.06 ml sugar; 44.37 ml celery seeds; 29.58 ml mustard seeds; 2.46 ml whole cloves; 2.46 ml ground turmeric

Submitted by Molly53

"A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation."

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Ready In:: 3hrs 20mins
Ingredients:: 14
Yields:: 10 pints

ingredients

1814.36 g pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli)
907.18 g small onion, peeled and quartered
946.36 ml celery (cut into 1-inch pieces)
473.18 ml carrots (1/2-inch pieces)
473.18 ml sweet red peppers (peeled, seeded and cut into 1/2-inch pieces)
473.18 ml cauliflower florets
1182.95 ml white vinegar (5 percent)
59.14 ml prepared mustard
118.29 ml canning salt or 118.29 ml pickling salt
828.06 ml sugar
44.37 ml celery seeds
29.58 ml mustard seeds
2.46 ml whole cloves
2.46 ml ground turmeric

directions

Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
In 8-quart kettle, combine vinegar and mustard and mix well.
Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
Bring to a boil.
Drain vegetables and add to hot pickling solution.
Cover and slowly bring to a boil.
Drain vegetables but save pickling solution.
Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
Add pickling solution, leaving 1/2-inch headspace.
Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.

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Reviews

So Easy to Preserve (Cooperative Extension-U of Ga) says water bath pints 15 minutes at sea level to 1000 ft. Process at 1001 ft-6000Ft 20 minutes for pints. 25 minutes above 6000 ft. Quart size not recommended. Same vegetables for about 6 pint jars in 6 1/2 cups vinegar (salt, spices, sugar). Is 5 minutes really safe? I'm assuming your info is more updated?

Vera M.