In classic canning a Jardiniere was a mix of the garden that was put up as a pickled salad.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Salad
Cuisine French
Servings 30



  • 3 pc. Bay leaves
  • 6 pc. whole black peppercorns
  • 3 cloves garlic, thinly sliced
  • 4 cups white vinegar
  • 2 cups water
  • 2 cups granulated sugar
  • 1 Tbs pickling or canning salt


  • 2 cups small cauliflower florets
  • 1 1/2 cups pickling or pearl onions (I didn't have either so I cut up enough onions to make 1 ½ cups)
  • 3 stalks celery, cut into ¼ in slices ( I did mine on the diagonal so it looks more interesting)
  • 2 pc. carrots, peeled and cut into sticks 1 1/ inches long and ½ inch wide. (I used same amount of baby carrots instead)
  • 1 slices small zucchini, cut into ¼ inch
  • 2 strips large red bell peppers, seeded and cut into ¼ inch
  • 1 strips large yellow bell pepper, seeded and cut into ¼ inch
  • 1 strips large green bell pepper, seeded and cut into ¼ inch (I didn't have green so I used yellow)


  • Prepare canner, jars and lids.
  • Tie bay leaves, peppercorns and garlic in a square of cheesecloth or using a spice ball.
  • In a large stainless steel saucepan, combine the vinegar, water, sugar, salt and the spice bag/ball. Bring to a boil over medium heat, stirring to dissolve sugar.
  • Reduce heat, cover, and boil gently for 5 minutes until spices have infused the liquid. Add cauliflower, onions, celery, carrots, and zucchini and return to a boil. Remove from heat and stir in red, yellow, and green peppers. Discard the spice bag/ball.
  • Pack veggies into hot jars to within a generous ½ in of top of jar. Ladle hot pickling liquid into jar to cover veggies leaving ½ inch head-space. Remove air bubbles and adjust head-space , if necessary, by adding more hot pickling liquid.
  • Wipe rim with clean cloth or paper-towel, center lid on jar, screw band down till resistance is met, then increase to fingertip-tight.
  • Place jars in water bath canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
  • This recipe make 3 quarts.
Keyword Jardiniere