Jardinière is a beautiful, colorful medley of garden-fresh vegetables preserved in a lightly tangy, savory brine. Often referred to as a pickled vegetable mix, this French-inspired recipe is as versatile as it is flavorful. It makes a perfect side dish, salad topper, or even an appetizer served with cheeses and meats.
The magic of jardinière lies in its variety—carrots, cauliflower, celery, bell peppers, and green beans are common ingredients, and they’re all brought together in a vinegary canning solution. It’s a great way to preserve the bounty of your summer or fall harvest while adding zing to your meals throughout the year.
Whether you’re an experienced canner or new to the process, this recipe offers a rewarding and manageable project. Follow these steps to create jars of crisp, vibrant vegetables that stay shelf-stable and delicious for months.
Cooking Time and Serving
- Preparation Time: 45 minutes
- Canning Time: 15 minutes (plus cooling)
- Total Time: 1 hour
- Servings: Makes about 6 pint jars (6–12 servings depending on use)
Ingredients
Vegetables:
- 2 cups carrots, peeled and diced
- 2 cups cauliflower florets
- 2 cups celery, diced
- 2 cups green beans, trimmed and chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, thinly sliced
Brine:
- 4 cups white vinegar (5% acidity)
- 2 cups water
- 3 tablespoons pickling salt (or kosher salt without additives)
- 2 tablespoons sugar
- 2 cloves garlic, sliced
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- Optional: 1 teaspoon red pepper flakes (for heat)
How to Make Jardinière
- Prepare the Jars and Equipment:
- Wash 6 pint-size canning jars, lids, and rings in hot, soapy water.
- Place jars in a large canning pot and boil for 10 minutes to sterilize. Keep them hot until ready to fill.
- Blanch the Vegetables:
- In batches, blanch carrots, green beans, and cauliflower in boiling water for 2–3 minutes, then transfer to an ice bath. Drain well.
- Make the Brine:
- In a large saucepan, combine vinegar, water, salt, sugar, garlic, mustard seeds, peppercorns, and optional red pepper flakes.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Pack the Jars:
- Tightly pack each sterilized jar with a mix of all vegetables. Leave about ½ inch headspace at the top.
- Add Brine:
- Pour hot brine over the vegetables in each jar, leaving ½ inch headspace. Use a clean utensil to remove air bubbles and top off with more brine if needed.
- Seal and Process:
- Wipe jar rims clean, place lids on top, and screw on bands until fingertip-tight.
- Process in a boiling water bath for 15 minutes (adjust time for altitude if necessary).
- Cool and Store:
- Remove jars from water bath and let them cool undisturbed for 12–24 hours.
- Check that lids have sealed (they should not flex when pressed). Label and store in a cool, dark place.
Notes
- For best flavor, allow the jars to sit for at least 2 weeks before opening.
- You can customize vegetables based on what’s in season or your taste.
- Always use vinegar with at least 5% acidity for safe canning.
- Once opened, keep the jar refrigerated and consume within 2 weeks.
FAQs
Q: Can I use apple cider vinegar instead of white vinegar?
A: Yes, as long as it has 5% acidity. It will change the flavor slightly, giving it a fruitier, milder taste.
Q: How long does canned jardinière last?
A: Properly sealed jars can last up to one year when stored in a cool, dark pantry.
Q: Do I need to pressure can this recipe?
A: No, the high vinegar content makes it safe for water bath canning.
Q: Can I reduce the salt or sugar?
A: You can reduce sugar for a less sweet brine, but avoid reducing salt too much as it helps with preservation and flavor.
Protein Table
| Ingredient | Quantity | Protein (g per cup) | Total Protein (g) |
|---|---|---|---|
| Carrots | 2 cups | 1.2 | 2.4 |
| Cauliflower | 2 cups | 2.0 | 4.0 |
| Celery | 2 cups | 0.7 | 1.4 |
| Green beans | 2 cups | 1.8 | 3.6 |
| Bell peppers | 2 cups (total) | 1.0 | 2.0 |
| Onion | 1 small (~½ cup) | 0.9 | 0.9 |
| Garlic | 2 cloves | 0.6 (per 2 cloves) | 0.6 |
➡️ Total Protein (entire recipe): 14.9 grams
➡️ Protein per Serving (approx. ½ jar or ~1 cup): 2.5 grams
Disclaimer
This recipe is intended as a healthy, flavorful way to preserve vegetables, but always eat in moderation. People with allergies to any ingredients (such as garlic, mustard seeds, or peppers) should consult a healthcare provider or modify the recipe accordingly. Always follow safe home-canning practices to prevent contamination or spoilage.
Let me know if you’d like a printable PDF version or a label design for the jars!
