Ingredients for Jardiniere
- Green Beans
- Bell Pepper
- Broccoli Floret
- Cabbage
- Carrot
- Cauliflower Floret
- Celery
- Cucumber
- Eggplant
- Green Cherry Tomatoes
- Green Tomato
- Jerusalem Artichoke
- Mushroom
- Okra
- Onion
- Radish
- White Onion
- Zucchini
- 1 teaspoon salt (per jar)
- 2 cloves garlic, minced (per jar)
- 5 black peppercorns (per jar)
- Thai Peppers
- 2 cups white vinegar
- 2 cups water
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How to Make Jardiniere
- Prepare the Brine: Combine 2 cups white vinegar and 2 cups water in a saucepan. Bring to a simmer.
- Select and Prepare Vegetables: Choose your favorite combination of vegetables (see ingredient list for suggestions). Wash thoroughly and chop into bite-sized pieces (approximately 1/2 inch). If using harder vegetables like carrots or beans, consider blanching for 2-3 minutes before jarring to ensure even cooking.
- Pack the Jars: Arrange your prepared vegetables in clean, sterilized pint-sized jars, creating attractive layers. Start with firmer vegetables at the bottom.
- Add Seasoning: To each jar, add 1 teaspoon salt, 2 cloves minced garlic, 5 black peppercorns, and 1/2 teaspoon of red pepper flakes (or to taste).
- Pour Brine: Carefully pour the simmering vinegar-water mixture over the vegetables, leaving 1/2 inch of headspace at the top of each jar.
- Remove Air Bubbles: Use a clean utensil to gently remove any air bubbles from the jars.
- Wipe Rims and Seal: Wipe the rims of the jars clean with a damp cloth. Securely seal with lids and rings.
- Process in a Water Bath: Place jars in a boiling water bath, ensuring they are covered by at least 1 inch of water. Process for 20 minutes at altitudes up to 1000 feet. For higher altitudes, consult a canning guide for appropriate processing times.
- Cool and Check Seals: Remove jars from the water bath and allow to cool completely. Check seals by pressing down on the center of each lid. A properly sealed lid will not flex.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
1g
Fat
0g
Carbs
0g
