Italian pickled vegetables - giardiniera
Recipe by Rosa Lanzillotti
10 ounces (250 g) button onions, peeled and soaked in cold water for an hour
10 ounces (250 g) baby carrots, peeled and cut into sticks
10 ounces (250 g) white celery, stalks only, stripped of filaments and cut into short lengths
A medium-sized cauliflower
1 quart (1 liter) white wine vinegar (have more handy)
A couple of bay leaves
2-3 cloves
1 teaspoon peppercorns
1 tablespoon salt
Several sterile jars, with lids that seal well, and (if you can find them) the little plastic mesh depressors that keep the contents of a jar submerged
Prep. Time → 1h min
Cook Time → 20 min
1. The vegetables listed are the standard ones one finds in almost every recipe, but you can add other things to suit your taste, for example baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts -- feel free to experiment.
2. Set the vinegar to boil with the herbs, spices and salt. While it's heating separate the cauliflower florets. When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes. Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient. Cover the jars tightly and let them cool. Store them in a cool dark place for a couple of weeks, and they're ready for use. Expect them to keep for a year.
appetizers August 30, 2013 18:10
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