In classic canning a Jardiniere was a mix of the garden that was put up as a pickled salad.
- 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.