Mixed pickles

Mixed pickles

Giardiniera

By
From
The Collection
Makes
2 litres
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.5 litres strong white wine vinegar
150g caster sugar
10 bay leaves
10 whole peppercorns
10 cloves
30g salt
300g carrots, cut into rounds
300g celeriac, cut into 5cm cubes
2 stalks swiss chard leaves, cut into 10cm chunks
500g firm and fleshy red peppers, de-seeded and cut into strips
300g cauliflower, cut into small florets
300g green beans, halved
150ml olive oil

Method

  1. Put the vinegar in a very large stainless-steel pot and add the sugar, bay leaves, peppercorns, cloves and salt, and stir this mixture well. Add the carrot, celeriac and Swiss chard, and boil for 15 minutes. Then add the peppers, cauliflower and beans. When it starts to boil again, cook for another 15–20 minutes.
  2. Remove from the heat and add the olive oil, mix well and divide between sterilised jars. Use the bay leaves to decorate the inside of the glass jars: do this when the jar is half full. Use a very clean fork to put the leaves into place – never use your hands unless you are wearing rubber gloves. Seal in the normal way when everything has cooled down.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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