Recipe: Delicious Mike's Hot Giardiniera

Mike's Hot Giardiniera.

You can cook Mike's Hot Giardiniera using 37 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mike's Hot Giardiniera

1. You need of ● For The Vegetables [all peepers & onions to be jullianned].
2. Prepare 2 of EX LG Firm Cucumbers [peeled].
3. Prepare 3 of English Cucumbers [unpeeled].
4. It's 1 of EX LG Viadalia Onion.
5. You need 1/2 Cup of Red Onions.
6. You need 1/2 Cup of Green Onions.
7. Prepare 8 Cloves of Garlic [smashed & minced].
8. It's 1/2 Cup of Chopped Celery Stalks.
9. It's 1 Cup of Baby Carrots [optional].
10. Prepare 1 of Green Bell Pepper [deseeded].
11. Prepare 4 of LG Red Sweet Baby Bell Peppers [deseeded].
12. You need 4 of LG Orange Sweet Baby Bell Peppers [deseeded].
13. It's 4 of LG Yellow Sweet Baby Bell Peppers [deseeded].
14. Prepare 3 of EX LG Jalapeno Peppers [deseeded].
15. Prepare 1/2 Cup of Cauliflower Florets.
16. It's of ● For The Mason Jar Seasoning [to taste - good dashes of each].
17. It's of Whole Peppercorns.
18. You need of Crushed Leaves Bay.
19. Prepare of Habenero Pepper Flakes.
20. Prepare of Red Pepper Flakes.
21. You need of Oregano.
22. You need of Italian Seasoning.
23. You need of Granulated Onion Powder.
24. Prepare of Fine Minced Fresh Garlic.
25. Prepare of ● For The Boiled Brine.
26. You need 2.5 Cups of White Vinager.
27. It's 8 Cups of Filtered Water.
28. It's 1/2 Cup of Granulated Sugar.
29. Prepare 1 tbsp of Granulated Garlic Powder.
30. It's 1 tbsp of Granulated Onion Powder.
31. You need 4 tbsp of Course Sea Salt [more if desired].
32. It's of ● For The Options.
33. Prepare of Green Olives.
34. It's of Thin Sliced Cabbage.
35. You need of ● For The Equipment.
36. Prepare 12 of Sterilized Half Pint Mason Or Kerr Jars.
37. It's 1 Squeeze of Bottle White Vinager [to serve on the side].

Mike's Hot Giardiniera instructions

1. Chop all vegetables..
2. Add your seasonings to the base of your Mason jars to taste..
3. Add your vegetables into your jars..
4. Create and boil your brine..
5. Fill your jars just shy of the tops with your hot brine. Cap tightly and shake vigorously..
6. Turn your hot jars upside down. Leave them until they cool down. This will help the lids seal.Shake them up occasionally..
7. .Refrigerate for 2 days or longer. It only gets better with time. Again, shaking jars or flipping them over occasionally. Serve with a side of additional vinager. Enjoy!.