Pickled Garden Vegetables

Name: Pickled Garden Vegetables (Giardiniera)
Yield: Fills a 2.8 litre (5 pint) preserving jar
Cuisine: Italian
Ingredients: 2 turnips, about 250 g (9 oz); 4 large carrots, about 450 g (1 lb); 1 celeriac, about 500 g (1 lb 2 oz); 1 red sweet pepper, about 250 g (9 oz); 250 g (9 oz) broccoli or cauliflower florets; 250 g (9 oz) broccoli or cauliflower florets; 4 celery stalks, about 150 g (5½ oz); 115 g (4 oz) green French beans; 55 g (2 oz) mangetout; 150 g (5½ oz) small white onions; about 1.2 litres (2 pints) white wine vinegar; 2-3 small sprays fresh bay leaves, washed; 2 tsp black peppercorns; 3-4 large garlic cloves, sliced; salt to taste

Giardiniera

Preparation info

Fills a
2.8 litre

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Pickles have an important role to play in the Italian meal. They both tease the appetite and stimulate the gastric juices into greater activity. In a mixed hors d’oeuvre or antipasto misto, there is nearly always something slightly vinegary.’

Ingredients

2 turnips, about 250 g (9 oz)
4 large carrots, about<

Europe
Italy
Preserve
Starter
Vegan
Gluten-free
Mediterranean

Method

Wash and peel the turnips, carrots and celeriac. Wash and cut into quarters the red pepper, removing all the seeds and pith. Separate the broccoli or cauliflower into medium florets and wash them. Trim the celery, and top and tail the beans and mangetout. Peel the onions. Cut the root vegetables into 1cm (½ in) thick slices, using a special crinkle-edged cutter. Halve the beans and mangetout, a