Giardiniera (Pickled Mixed Veggies)

Harvest season is almost a magical for me. I love to watch as my pantry shelves slowly fill with jars of all shapes and sizes and colors. It makes me feel “warm and cozy” inside. It’s kind of therapeutic. I have to admit that once all my “staple” canning and freezing gets done I like to make my “special” pickles and relishes. On the menu this harvest season is Giardiniera, a wonderful savory mixed veggie relish. This year I had a nice crop of Greek oregano that I dried so I will be using that even though Giardiniera is traditionally Italian.

Note: I found that pressure canning will cause the veggies to lose their crispness. Now I hot pack this and store in the fridge once cooled. If you make a half batch it stores well in the fridge in a covered container and tastes great even raw. Experiment! Send me your feedback I’d love to hear from you!

giardiniera
giardiniera

Giardiniera (Pickled Mixed Veggies)

 

Mix First Ingredients in Large Bowl

 

2 organic large green bell peppers (seeded and diced small)

2 organic large red bell peppers (seeded and diced small)

1 organic large yellow bell pepper (seeded and diced small)

2 organic jalapeno peppers (seeded and diced small)

2 organic stalks of celery (diced small)

1 organic large carrot (diced small)

1 organic medium yellow onion (diced small)

2 cups small organic cauliflower florets

1/2 cup sea salt

Enough Non-chlorinated water to submerge veggies

 

Submerge veggies below salt water, cover and refrigerate 24 hours. Drain water.

 

Mix in Remaining Ingredients

 

1 tablespoon dried oregano

2 teaspoons cayenne pepper flakes

2 teaspoons minced garlic

1/2 teaspoon ground black pepper

1 – 6 oz jar green salad olives with pimentos

1 cup distilled vinegar

1/2 cup expeller pressed extra virgin olive oil

1/2 cup organic grapeseed oil

 

Directions

Mix well, cover and let marinate for a few hours. Transfer to large pan and bring all ingredients to a boil. Pack into hot 8 oz jars and wipe rims well. Seal jars with hot lids. (I cheat and use my dishwasher sanitize cycle to get my jars, rings and lids hot.) Store in fridge once cooled. Makes 9 cups.

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

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Nanna’s Italian Salad Dressing Mix

Well, I really need to buy a better camera (someday). My apologies for not offering any pictures with this blog post but I think we all know what Italian Salad Dressing looks like. In a previous blog post titled Magnificent Gluten Free Spaghetti Dinner – Magnifica Cena Spaghetti Senza Glutine I promised to post my homemade recipe for My Italian Salad Dressing Mix. We all know that an Italian dinner is never complete without garlic bread and a tasty salad. Mmmmmmmmmmmmmmmm!!!!

 

Nanna’s Italian Salad Dressing Mix

I use organic ingredients as I grow and dehydrate most of them myself, however if being organic is not of high importance to you regular off the shelf ingredients will do..  Keep this dry mix in an air tight container. Use to make Italian salad dressing as needed.

 

Ingredients:

Dry Mix

GRIND TO A FINE POWDER AND STORE IN AIRTIGHT CONTAINER

2 tablespoons plus 1 teaspoon sea salt

2 tablespoons oregano

2 tablespoons dried red bell pepper flakes (ground fine)

1 tablespoon dried Italian flat leaf parsley

1 tablespoon onion powder

1 tablespoon Stevia or sugar

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried sweet basil

1/4 dried thyme

1/4 celery salt

 

Italian Salad Dressing

1/4 cup red wine vinegar

1/3 cup cold pressed extra virgin olive oil

1/3 cup grapeseed oil

2 tablespoons water

2 tablespoons Nanna’s Italian Salad Dressing Mix

Preparation:

Combine Italian Salad Dressing ingredients in a pint jar with a lid or a salad dressing cruet and shake vigorously. Store in the fridge. Shake well before using!!!

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”