Recipe

Italian pickled vegetables (giardiniera)

Dec 27, 2013 1:00pm
  • 20 mins preparation
  • 5 mins cooking
  • Makes 1 Kilogram
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Ingredients

Italian pickled vegetables (giardiniera)
  • 250 gram baby carrots or large carrots, cut into batons
  • 250 gram zucchini, cut into batons
  • 250 gram baby green beans
  • 1 small cauliflower, cut into florets
  • 2 large red onions, peeled, cut into wedges
  • 1 daikon (white radish), peeled, cut into batons
  • 6 cup (1.5l) white wine vinegar
  • 1/2 cup (110g) sugar
  • 4 clove garlic, peeled
  • 3 bay leaves
  • 3 birdseye chillies
  • 1 teaspoon black peppercorns
  • 6 cup water
  • extra virgin olive oil, to drizzle

Method

Italian pickled vegetables (giardiniera)
  • 1
    Sterilise five 250ml jars. To sterilise jars, wash them in hot water, drain thoroughly and heat in a low oven (140°C or 120°C fan) until dry and hot. Allow to cool.
  • 2
    Place all vegetables in a large bowl and toss to combine. Pack vegetables tightly into sterilised jars.
  • 3
    Combine vinegar, sugar, garlic, bay leaves, chillies, peppercorns and water in a large saucepan. Bring to boil and pour over vegetables, adding enough vinegar mixture to completely cover. Drizzle a little oil into each jar and seal. Invert jars every 30 minutes or so until cool, if you have time.
  • 4
    Store in a cool, dark place for a week before using. Once opened, keep covered in refrigerator.

Notes

These popular pickled vegetables are great served as part of an antipasto selection or with boiled meats or ham. Try giardiniera on beef or sausage sandwiches, and with cheese, dips, in pasta sauces, or even as a homemade pizza topping.

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