Getting Canned

It's that time of year again, the time when I'm almost out of giardiniera and have to cook up a fresh new batch.

I ended up buying too many carrots. I mean I only bought four of them but they were apparently a half pound each. Since I need to cook up a batch of pot pies next week, I just set two of them aside to use for that, and also the second onion I had bought just in case I needed it (which I did not).

As you can see it looks pretty much the same as the batch I cooked up in February, although I think I used a red onion for that batch instead of the yellow onion I used this time. I don't think it made a huge difference to the actual flavour since the vinegar kind of takes center stage in this recipe.

I go through about one jar every two weeks, so I think I should be set for another good while.

It's kind of funny how I always forget how easy it is to make this. Like, you chop up the veggies, let it sit in a brine overnight, rinse them off and pack them in the jars with the spices, then fill with the pickling brine and boil them up in the canner. Hardly any work at all.