Giardiniera

Giardiniera

Pickled vegetables

By
From
Spring in Sicily
Makes
2 litre jar
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
800ml good-quality white-wine vinegar
800ml water
2 tablespoons honey
6 juniper berries
6 cloves
10 peppercorns
2 small red chillies
3 fresh bay leaves
8 very small pearl onions
4 small carrots, cut into 4 cm sticks
4 celery stalks, cut into 4 cm sticks
1/2 small cauliflower, broken up into small florets
200g young beans, tops and tails trimmed
10 garlic cloves, peeled

Method

  1. Place the vinegar, water, honey, juniper berries, cloves, peppercorns, chillies and bay leaves in a large non-reactive saucepan. Bring to the boil, then cover the pan and simmer gently for 15 minutes.
  2. Add the onions to the pan and simmer for 5 minutes. Add the remaining ingredients and when the liquid returns to the boil, remove the pan from the heat.
  3. Sterilise a 2 litre glass jar or 2 x 1 litre jars. Spoon the vegetables into the sterilised jar, and pour in enough of the pickling liquid to cover them completely. Seal and allow to cool. Refrigerate for 2 days before eating. Once opened, the giardiniera will keep up to 2 months in the refrigerator.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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