Giardiniera pickles

Giardiniera pickles

By
From
Pickled
Makes
1 × 2 litre jar

I remember having an amazing solo lunch at New York’s Parm restaurant about five years ago where I ate these Italian pickles for the first time. Parm is an Italian-American diner set up by the same people behind the slightly more swanky Carbone, also in New York. When Parm opened, everyone went nuts for their meatball sub and turkey sandwich. Personally, I died when trying their giardiniera pickles. Pronounced ‘jar-deen-yair-ah’, the name means ‘from the garden’. I love having them straight up as antipasti with cheese, cured meats and a good bottle of wine. But you can blitz them up into a salsa, or pile them on to sandwiches, hot dogs or, heck, why not a pizza?

Ingredients

Quantity Ingredient
200g sea salt
1 red pepper
1 yellow pepper
1 courgette
1/2 aubergine
100g button mushrooms
1 red onion
4 garlic cloves, peeled and thinly sliced
60ml olive oil
2 rosemary sprigs
2 bay leaves
2 juniper berries
4 cloves
1 teaspoon black peppercorns
1 tablespoon granulated sugar
750ml white wine vinegar

Method

  1. In a large tub or bowl, combine 2 litres of water and the salt in a big tub and stir until dissolved.
  2. Rinse and cut the peppers, courgette, aubergine, mushrooms and onion into your preferred shapes. I like adding a crinkle cut into the mix. Add them to the salt water.
  3. Cover with a clean plate or something heavy to ensure everything is under water, and leave to sit overnight at room temperature.
  4. The next day, drain the vegetables and rinse under cold water. Put on a tea towel to let them dry for 1–2 hours.
  5. Add the drained and dried vegetables to a clean jar, along with the garlic, olive oil, rosemary, bay leaves, juniper berries, cloves, peppercorns, and sugar.
  6. Top with the vinegar, press the vegetables down well, seal and store somewhere dark and cool. They will be ready in 1–2 weeks and keep, refrigerated after opening, for 1 month.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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