Pickled Vegetable Giardiniera
A traditional Italian pickle made with a colorful mix of vegetables preserved in vinegar. Crisp and tangy, it is perfect as a side dish or antipasto.
Ingredients
- 1.5 L white wine vinegar (6 cups)
- 1.5 L water (6 cups)
- 300 g carrots (2 cups sliced)
- 200 g spring onions (1 1/2 cups)
- 300 g red peppers (2 cups)
- 300 g green peppers (2 cups)
- 300 g yellow peppers (2 cups)
- 300 g cauliflower florets (2 cups)
- 300 g green beans (2 cups)
- 300 g celery (2 cups)
- 300 g cucumbers (2 cups)
- 30 g sugar (2 tbsp)
- 30 g coarse salt (2 tbsp)
- 3 bay leaves
- 10 black peppercorns
- 4 juniper berries
How to Make It
- Wash and clean all vegetables
- Cut vegetables into similar-sized pieces
- Bring water and vinegar to near boil
- Add bay leaves, salt, sugar, pepper, and juniper
- Add carrots and cauliflower first
- Cook for 3 minutes
- Add remaining vegetables
- Cook another 4 minutes
- Drain vegetables and reserve the liquid
- Let vegetables cool completely
- Arrange in sterilized jars
- Pour filtered liquid to cover vegetables
- Seal jars properly
Tips
- Cut vegetables evenly for uniform cooking
- Do not overcook to keep them crisp
- Arrange vegetables neatly in jars
- Let rest at least 1 month before eating
Storage
- Keeps up to 3 months in a cool dark place if sealed properly
- Once opened refrigerate and consume within 3 to 4 days
- Not suitable for freezing