To end a beautiful Autumn Season, we wanted to share a recipe full of fresh ingredients.
After all, it is the Italian way to not just think for today, but for tomorrow and the day after tomorrow.
It’s no coincidence that this preserve is made just before the salami-making season.
Giardiniera is a perfect accompaniment to a antipasto platter
Eat Well & Live Local, With Love
Cooking time: days/weeks/months
Made to serve: 2-2.5 litres
– Approx 1 cup of salt
– 1.5 litres of warm water
– 1/2 cauliflour; cut into florets
– 2 carrots; cut into 5cm x 5cm lengths
– 3 sticks of celery; sliced on the diagonal
– 200g green beans; topped, tailed and halved
– 350g baby onions; peeled
– 1 large red capsicum/pepper; seeded and cut into 5cm x 5mm lengths
– 875ml of white vinegar
– Light olive oil
– 6-8 X 350ml glass jars, sterilised
Now to the fun part:
Day 1 –
– In a large bowl, dissolve the salt in the warm water
– Place an egg in the water (shell in tact)
– if it floats the brine is sufficiently salty. if not, add more salt (1tbs at a time) until egg floats
– Wait for brine to cool completely
– Add the vegetables to the bring and place an inverted plate on top to ensure they stay submerged in the liquid
– Leave to stand for 24 hours in a cool, dark place
Day 2 –
– Day later, drain the vegetables
– In the meantime, mix the vinegar with an additional 3 cups of water
– Add to the drained vegetables and place an inverted plate on top to ensure they remain submerged in the liquid (sounds like groundhog day, we know)
– Leave to stand for another 24 hours in a cool, dark place.
Day 3 –
– The following day, drain the vegetables and pack into the prepared jars
– Pour over enough light olive oil to cover them completely.
– Keep for 3 days, before opening.
The Giardiniera can be stored in a cool dark place for up to 3 months. Once opened, it must be refrigerated and consumed within 3 weeks