Pickled vegetables

Pickled vegetables

Giardiniera

By
From
Tuscany
Serves
12-14
Photographer
Helen Cathcart

This makes a fairly small batch of pickles that can be kept in the fridge. There is no need to sterilise the bottles or make the vegetables too salty or vinegary in order to preserve them. I prefer not to cook them as I like the crunch in this method of pickling. They never last long in our house as we love to eat them with cheeses or salami, cured meats or on mixed plates of antipasti.

Ingredients

Quantity Ingredient
1kg vegetables, such as (bell) peppers, carrots, cucumber, cauliflower, green beans, celery, radish
50g fine salt

For the pickling liquid

Quantity Ingredient
25g caster sugar
500ml hot water
10 black peppercorns
1 teaspoon coriander seeds
1/2 teaspoon dried chilli flakes
500ml white wine vinegar
1 bay leaf
2 fat garlic cloves, peeled and finely sliced

Method

  1. Cut the vegetables into bite-sized pieces of similar scale. I like to cut the carrots into batons to avoid the school canteen look, the cauliflower into small florets and the peppers into strips. Cucumbers are best deseeded and green beans cut into manageable lengths. Toss them in a large plastic or glass bowl with the salt, then put a side plate on top of the vegetables, inside the bowl. Weigh the plate down with a milk carton or some jars and store in the fridge for 8 hours.
  2. Meanwhile, make the pickling liquid. Put the sugar in a small saucepan with the water and spices. Heat for 5 minutes, stirring with a wooden spoon until the sugar has dissolved and its crystals can’t be felt as you stir. Pour the sugary water into a large plastic or glass bowl and add the vinegar, bay leaf and garlic. Stir through, cover and allow to cool.
  3. Remove the vegetables from the fridge and wash them in cold water. Taste them and if they are still very salty leave them to soak in a bowl of cold water for around 30 minutes. Taste again and, when they are just right, drain away the water. Tip the vegetables into the bowl with the vinegary mixture, stir through and cover. Transfer to the fridge to chill overnight.
  4. The pickles are now ready to eat or can be stored in very clean jars in the fridge for up to a month. Make sure the vegetables are always covered with the liquid or they will begin to dry out.
Tags:
Italy
Italian
Caldesi
Tuscany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again