Canned? No. Kept in the fridge? Yes. The problems with most recipes I have seen for it is all the oil in them and the low level of vinegar. With few exceptions oil isn't allowed in canning.

But the Pickled Mixed Vegetables recipe linked below is very close and safe to can. So is the Chow-Chow Relish in the BBB and you leave out the cabbage.

You can safely sub hot peppers for sweet as long as the total amount remains the same.

Als I "think" the Small Batch Preserving" book has a good recipes in it but I don't have mine handy right now.

If you have a particular recipe in mind, post your recipe here and we can see if it will work or need changes.

DAve

Here is a link that might be useful: NCHFP - Pickled Mixed Vegetables

Check out the Jardiniere recipe in the BBB too. Thought I recalled one in there - just different spelling. ;)

Dave

Link below is the same recipe with just a few minor variations in the vegetables

Here is a link that might be useful: Jardiniere recipe

I've seen giardinaria recipes and have made the one from Joy of Pickling, though it's been a long time.

That recipe includes cucumbers, carrots, celery, cauliflower, shallots or small onions and Italian sweet peppers. The seasonings are garlic, bay, oregano and peppercorns in a white vinegar brine. There's a float of 1 tablespoon of oil on each pint.

I noted the recipe was good and worth making again, but I'm not a fan of the olive oil float. Not that it's a safety issue; I know Ziedrich's recipes have been tested. But if you aren't precise in packing the jars or are off even a millimeter in headspace, there's a risk of the oil compromising the seal.

In fact, I'm not a fan of oil-marinated pickles generally. I made marinated peppers with oil (the approved recipe with lemon juice) but from my perspective it reduces the shelf life. It's also messy as heck to can and while any canner has to have a certain tolerance for mess, I didn't see that the results were exceptional enough to justify the effort. Tuna yes, giardiniera no.

My note was if I made it again I'd add olive oil at the time I opened the jar and just let it sit in the fridge a few hours to marinate.

Just my take on it.

Carol

Just wondering if anybody had made these recipes from Joy of Pickling and BBB? I noticed that BBB calls for 2 cups of sugar? What does that taste like?
I'm more inclined to go with Linda Zeidrich's recipe, but thinking of changing the spices. Maybe just keeping it simple, just oregano and garlic? Kind of trying to duplicate the commercial version and haven't really seen a safe recipe for that, although Linda's is the closest, except for the spice mix.
Just would like to know if anyone has tasted the different versions before I go through the trouble.

Um, I just said in the post above your that I made the one from Joy of Pickling. I'm assuming the BBB recipe you're referring to is the Mixed Pickle, which I haven't made, though I have made similar mixed pickles. I never used sugar.

The sugar in the BBB is to take the edge off the vinegar, but if you used apple cider or white wine vinegar, that would be considerably more mellow. You certainly could eliminate or reduce the sugar if you wish.

There's no reason why you couldn't just use oregano and garlic in Ziedrich's recipe.

Carol

Thanks, Carol. Sorry about that.