Side Italian

Giardiniera (italian pickled vegetables)

Name: Giardiniera (italian pickled vegetables)
Prep time: 175 min
Total time: 175 min
Yield: 2 litres
Cuisine: /italian
Ingredients: 1 large red onion, cut into thin wedges; 3 large capsicum (1 each of red, yellow and green), core and seeds removed, cut into 1cm squares; 200g baby eggplant, cut into 1cm pieces; 200g zucchini, cut into 1cm pieces; 8-10 cauliflower florets; 50g green beans, ends trimmed; 1 carrot, sliced; 1 small fennel bulb, chopped; 100g button mushrooms; 175g sea salt; 120g red cherry tomatoes; 120g yellow cherry tomatoes; 6 garlic cloves; 7 tablespoons (140ml) walnut oil; 700ml white wine vinegar; 5-6 bay leaves; 5 sprigs of thyme; 1 teaspoon black peppercorns

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2h 55m

2 litres

Giardiniera (italian pickled vegetables)

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Spread the cheer - give your friends bottles of this delicious home-made pickled vegetable mix.

1 large red onion, cut into thin wedges
3 large capsicum (1 each of red, yellow and green), core and seeds removed, cut into 1cm squares
200g baby eggplant, cut into 1cm pieces
200g zucchini, cut into 1cm pieces
8-10 cauliflower florets
50g green beans, ends trimmed
1 carrot, sliced
1 small fennel bulb, chopped
100g button mushrooms
175g sea salt
120g red cherry tomatoes
120g yellow cherry tomatoes
6 garlic cloves
7 tablespoons (140ml) walnut oil
700ml white wine vinegar
5-6 bay leaves
5 sprigs of thyme
1 teaspoon black peppercorns

Method

1.

Layer vegetables in a non-metallic bowl with salt. Place a heavy or weighted plate on top and refrigerate overnight. The next day, drain off the accumulated liquid, rinse vegetables well, then lay on a tea towel to dry.
2.

Set aside for about 2-3 hours, patting vegetables from time to time. Return vegetables to a bowl, then add the tomatoes, garlic and walnut oil and stir to combine.
3.

Pour a little vinegar in the base of a 2-litre storage jar (or you can use multiple, smaller jars), then layer the vegetables with the herbs and peppercorns, pack them in well, then fill each jar with vinegar to completely cover the vegetables.
4.

Seal the jar well, then place in a cool, dark place for at least a month before serving.
5.

Serve giardiniera as part of an antipasto platter.