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I love nothing better than a big helping of Chicago-style hot giardiniera on a juicy Italian beef sandwich. Joe and I also like this relish on eggs, bread, sandwiches, mac-n-cheese, or with anything else we’re craving a hot/sour tang.
Sterilize your jars, lids and rings according to standard canning pracices.
Place vegetables into a bowl and sprinkle with the salt. Cover the vegetables with water and allow to sit for 4 hours or overnight.
After they are done soaking, drain the vegetables.
Set the oil aside.
Whisk together the rest of the ingredients in a small bowl.
Pack veggies tightly into pint jars. Pour 1/4 cup of oil into each jar. Ladle the vinegar/seasoning mixture into the jars until full (leave 1/2 inch headspace), tapping the jar on the counter to release air bubbles. Wipe the edges of the jars, put the seals and rings on and seal them hand-tight.
Process the jars in a boiling water canner for 10 minutes. Remove jars from the canner and allow to cool. Check seals and tighten lids, if necessary, before storing. Allow the jars to marinate for a few days before using. If any of the jars don’t seal properly refrigerate them.
Makes approximately 4 pints.
Note: If you choose not to process these jars in a canner, they will last for several weeks in the refrigerator.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!