Giardiniera (italian pickled vegetables)recipe

Photo:Giardiniera (italian pickled vegetables)recipe

The home of Tasty Food Recipes invites you to try Giardiniera (italian pickled vegetables)recipe. Enjoy my collection of delicious food recipes and learn how to make Giardiniera (italian pickled vegetables).

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

Makes
2 litres

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 tbs (140ml) walnut oil
700ml white wine vinegar
5-6 bay leaves
5 sprigs of thyme
1 tsp black peppercorns

Method
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.

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.

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.

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

Serve giardiniera as part of an antipasto platter.

Notes
Begin this recipe the day before.


Source
delicious. - September 2003, Page 140
Recipe by Valli Little