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Nutrition Facts
Serving Size 130 g
(Approx. 10 Servings)
Amount Per Serving
Calories 35 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 2320 mg 97%
Total Carbohydrate 7 g 2%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 1 g
Vitamin A 50% • Iron 2%
Vitamin C 90% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Hot Pepper Giardiniera

Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 h 15 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

4 Tbsp kosher salt
2 Tbsp H-E-B Pure Cane Extra Fine Granulated Sugar
1 1/2 cup(s) Hill Country Fare Distilled White Vinegar
1 1/2 cup(s) water
1 Tbsp Central Market Organics Whole Black Peppercorns
1 cup(s) H-E-B Broccoli Florets, cut into smaller pieces to fit into jars as needed
1 cup(s) H-E-B Cauliflower Florets, cut into smaller pieces to fit into jars as needed
1 cup(s) H-E-B Organics Petite Cut & Peeled Carrots, or as needed
1 cup(s) hot Hatch peppers, sliced on a bias
1/2 cup(s) fresh red jalapeños or Fresno chiles, sliced on a bias
2 large Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, crushed, approximately 1/4 to 1/3 of an ounce
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Instructions

1
Add salt, sugar, vinegar, water and peppercorns to a small pot and bring to a simmer just long enough to dissolve salt and sugar.
2
Once dissolved, remove from heat and allow to sit to cool slightly (it should still be warm).
3
While brine is cooling, evenly divide vegetables between 2 pint Mason jars, packing tightly. Add one crushed garlic clove to each jar.
4
Strain out peppercorns from brine while mixture is still slightly hot and discard. Add brine to fill each jar to top rim so vegetables are fully submerged.
5
Place lids on jars and tighten so they don't leak but are not fully tightened, allowing a little air to escape while chilling in the refrigerator. Set jars upside down in fridge, sitting on their lids for 1 hour before flipping and tightening jars further. Keep refrigerated for up to 3 weeks.
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