Jardiniere

By The Canadian Living Test Kitchen

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JardiniereVegetables and other low-acid foods are normally processed in a pressure canner. Here, the high vinegar content is a preservative, allowing use of a boiling water canner. Count on this mix to adorn relish trays and team up with cheese and meat.5 out of5based on1 ratings.

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Jardiniere
Photography by Mark Burstyn

This recipe makes 12 cups servings

Nutritional Info
Per 1/4 cup (50 mL) : about	-
cal	3131 cal
pro	1 g1g pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	8 g8g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	90 mg90mg sodium
% RDI:	-
calcium	11 calcium
iron	11 iron
vit A	99 vit A
vit C	77 vit C
folate	44 folate

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Vegetables and other low-acid foods are normally processed in a pressure canner. Here, the high vinegar content is a preservative, allowing use of a boiling water canner. Count on this mix to adorn relish trays and team up with cheese and meat.

Ingredients

3 cups pearl onions 3 3cups cupspearl onionpearl onions
4 cups white vinegar 4 4cups cupswhite vinegar
2 cups granulated sugar 2 2cups cupsgranulated sugar
1 tbsp pickling salt 1 1tbsp tbsppickling salt
1 tbsp celery seeds 1 1tbsp tbspcelery seeds
1 tbsp mustard seeds 1 1tbsp tbspmustard seeds
1 tsp peppercorns 1 1tsp tsppeppercorns
3 bay leaves 3 3bay leafbay leaves
1 lb green beans , cut into 2-inch (5 cm) lengths1 1lb lbgreen beangreen beans, cut into 2-inch (5 cm) lengths
2 zucchinis , sliced2 2zucchinizucchinis, sliced
3 cups cauliflower florets 3 3cups cupscauliflower floretcauliflower florets
2 cups thickly sliced carrots 2 2cups cupsthickly sliced carrotcarrots

Preparation

In saucepan of boiling water, blanch onions for 30 seconds. Immerse in cold water; drain and peel. Set aside.

In saucepan, bring vinegar, sugar, salt, celery seeds, mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes.

Add beans, zucchini, cauliflower, carrots and onions; return to boil. Remove from heat. Discard bay leaves.

Into 2-cup (500 mL) canning jars, tightly pack vegetables to within 3/4 inch (2 cm) of rim. Pour in vinegar mixture, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Source : Canadian Living Magazine: August 2008