Name: Preserved Vegetables (La Giardiniera)
Yield: Makes a lot
Cuisine: Italian
Ingredients: 2 litres (70 fl oz/8 cups) white wine vinegar; 2 litres (70 fl oz/8 cups) cold water; 200 g (7 oz) green beans, topped; 400 g (14 oz) firm inner celery sticks with some leaves; 600 g (1 lb 5 oz/about 2) small eggplants (aubergines), halved or quartered lengthways, then cut into thick slices; 3-4 small chillies, dried or fresh; 2 litres (70 fl oz/8 cups) sunflower oil; 500 ml (17 fl oz/2 cups) olive oil; 1.2 kg (2 lb 11 oz) peppers (capsicums), half red and half yellow, stems and seeds removed, cut into nice chunky pieces; small fistful of black peppercorns; 800 g (1 lb 12 oz) trimmed cauliflower, cut into large florets; 500 g (1 lb 2 oz) coarse salt; 2 long fennel bulbs, cut lengthways into 6 wedges attached at the base; 900 g (2 lb) red bulb spring onions (scallions); 600 g (1 lb 5 oz) small carrots, scrubbed, with some green tops attached

Preparation info

Makes
a
lot

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

You won’t believe how easy this is once you have the ingredients. You could even make a quarter of this amount.

I like to leave some of the vegetables whole or in large chunks so they look beautiful in the jars. You can use any vegetables you like, the more colours you have the merrier. The bulb spring onions from Tropea in southern Italy are a beautiful red and come in all different sizes and they are lovely in this recipe. The larger ones will have to be halved or chunked to allow