Lisa Atwood, Rebecca Courchesne, Rick Field

Giardiniera

Name: Giardiniera
Yield: Makes 6 one-pint (16-fl oz/500-ml) jars
Cuisine: Italian
Ingredients: 6 Tbsp (3 fl oz/90 ml) extra-virgin olive oil; 6 bay leaves; 1 Tbsp peppercorns; 4 small zucchini (courgettes), about ¾ lb (375 g), cut into rounds ¼ inch (6 mm) thick; 6 fresh oregano sprigs; 6 ice cubes; 3 cups (24 fl oz/750 ml) white wine vinegar (6 percent acidity); 2 Tbsp kosher salt; 4 red bell peppers (capsicums), about 1½ lb (750 g), halved and seeded; 1 small head cauliflower, cut into small florets; 18 cloves garlic; 10–12 celery stalks, cut on the diagonal into 1-inch (2.5-cm) pieces; 3 or 4 carrots, peeled

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This classic Italian pickle, which makes a great antipasto, contains an array of vegetables preserved to maintain their distinctive flavors and textures. The recipe is flexible: use asparagus or green beans for any of the vegetables, or lemon thyme for the oregano.

Ingredients

4 small zucchini (courgettes), about ¾ lb (375 g), cut into rounds ¼ inch (6 mm) thick
10–12

Europe
Italy
Mediterranean
Vegan
Gluten-free

Method

In a large nonreactive bowl, combine the zucchini and celery. Add 1 Tbsp of the salt and the ice cubes. Cover and refrigerate for 2–3 hours. Drain, rinse, and then drain well.

Have ready hot, sterilized jars and their lids.

In a large nonreac