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Giardiniera (italian pickled vegetables)
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Prep Time:
175 minutes
Cook Time:
Total Time:
175 minutes
Share the joy - gift your friends jars of tasty homemade pickled veggies.
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
  • 140ml oil
  • 700ml white wine vinegar
  • 5-6 bay leaves
  • 5 sprigs of thyme
  • 1 tsp black peppercorns
Instructions:
  • In a non-metallic bowl, arrange vegetables and sprinkle with salt. Place a heavy plate on top, chill overnight. The next day, discard liquid, rinse vegetables, and pat dry on a tea towel.
  • Let the vegetables rest for 2-3 hours, gently patting them occasionally. Transfer the vegetables back to a bowl, then mix in the tomatoes, garlic, and walnut oil until well combined.
  • Gently tip vinegar into a 2-liter storage jar or smaller jars. Arrange vegetables, herbs, and peppercorns in layers. Press down firmly, then top up each jar with vinegar until the vegetables are fully submerged.
  • Seal the jar tightly and store it in a cool, dark place for a minimum of one month before serving.
  • Present the giardiniera along with other antipasto items on a platter.

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