It’s a pickle, it’s a condiment, it’s an easy water bath canning pickle recipe with a kick. Hot Italian Giardiniera is a delicious way to preserve veggies and a great little snack too!
Bring a large pot of water to a boil. While it is coming to a boil, fill a large bowl with ice and water so that it is ready.
Once the water is boiling, cook the cauliflower and carrots for 2 minutes, drain water and remove veggies immediately to the ice water bath.
In the same pot, combine 2 cups of water, white wine vinegar, sugar, salt, mustard seeds and celery seeds and bring to a boil.
Drain cauliflower and carrots and add them to the pickling liquid. Add fennel, frozen pearl onions and sliced jalapenos. Stir and return to a boil.
Once boiling, remove from heat. With a slotted spoon, divide vegetables between 4 hot, sterilized pint jars.
Ladle in hot pickling liquid, leaving 1/4 inch headspace.
Wipe the rims of each jar with a damp paper towel and place on the seal. Apply the rings fingertip tight.
Using the canning tongs, gently transfer each jar to the water bath canner. The jars should be covered by at least an inch of water. Bring the water to a boil and process for 10 minutes.
Using canning tongs, remove the jars from the water bath canner and transfer them to a kitchen towel or cooling rack. Leave to cool for 4 hours minimum. Enjoy!