Pickled Giardiniera
Pickled vegetables are a classic and incredibly easy recipe made in a jar. Carrots, zucchini, peppers, onions, green beans, radishes, tomatoes, celery, cucumbers, and cauliflower come together in an aromatic vinegar-based liquid, transforming into a crunchy and flavorful preserve.
Ingredients · Servings 1 large glass
- 500 g vinegar
- 200 g carrots
- 150 g cleaned cauliflower
- 150 g courgettes
- 150 g red onion
- 100 g green beans
- 6 radishes
- 2 green tomatoes
- 2 celery stalks
- 1 cucumber
- marjoram
- Timo
- sugar
- fresh aromatic herbs
- laurel
- peppercorns
- coarse salt
Method · 1 h
- For the pickled giardiniera recipe, clean the vegetables: cut the cauliflower into florets and chop the celery, carrot, and cucumber. Cut the tomatoes and radishes into quarters, halve the green beans, slice the onion, and cut the zucchini into ribbons. Blanch the green beans in boiling water for 2 minutes and drain.
- Bring the vinegar to the boil in a saucepan with 1 litre of water, 30 g of sugar, 2 pinches of coarse salt, marjoram, thyme, bay leaves and peppercorns.
- Add the cauliflower and carrots first and cook for 10 minutes. Remove with a slotted spoon, then cook the cucumbers, blanched green beans, and zucchini for 5 minutes. Drain and cook the radishes and tomatoes for 2 minutes, the onions for 3 minutes, and finally the celery for 4-5 minutes.
- Let the vegetables cool on a tray lined with kitchen paper.
- Strain the cooking liquid into a container, seasoning it with fresh herbs. Place the vegetables in the liquid and let them sit for 24 hours before enjoying.
- It can be stored in the refrigerator, tightly closed in an airtight container, for 2-3 weeks.
Pickled vegetables are perfect as an appetizer, to accompany cheeses and cured meats, or to enhance salads and sandwiches: they bring a pleasant sweet and sour vegetal note to the table and fill pantries with sunshine.