Name: Giadiniera di Verdure (Pickled Vegetables)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Serves: 6
Cuisine: Italian
Ingredients: 2 small cucumbers; 2 carrots; 1 litre white wine vinegar; Rocket, to garnish; 4 baby artichokes; 40 g sugar; 30 g salt; 1 small bunch of fresh herbs; 1 tbsp extra virgin olive oil; 2 celery stalks; 1 red chilli; Black and green olives; 1 litre water; 2 small bulbs fennel; 1 small bunch of red radish

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

Almost all of Italy boasts the tradition of pickling vegetables. It started as means of preserving vegetables, nowadays it is used mostly as antipasti, for a table to share. The word giardiniera means from the garden, whereby all kinds of vegetables would be pickled to be used in and out of season. They can be preserved with pickling liquid in jars for months on end.

My recipe follows a more traditional giadiniera, but it can be made with any seasonal vegetables.