Preserving · Quick pickle

Giardiniera (Italian Pickled Vegetables)

Crunchy Italian pickled vegetables in a tangy vinegar brine. Great on an antipasto platter or in a sandwich, and ready to eat in 2 days.

Makes
2 jars
Time
40 min
Difficulty
Beginner
Style
Quick pickle
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Artisans Bottega recipe · The Artisans Bottega
Giardiniera (Italian Pickled Vegetables)
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Everything you need

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Ingredients for this batch
Tools
Italian Glass Preserving Jar FIDO with Hermetic Lid
Italian Glass Preserving Jar FIDO with Hermetic Lid — 1000 ml / 1 Unit Recipe requires 2 · Buying 2 × Italian Glass Preserving Jar FIDO with Hermetic Lid — 1000 ml / 1 Unit Hermetic glass jars with a rubber seal.
In stock $25.80

Method

5 steps

Method

  1. Prepare. Wash the jars in hot soapy water and rinse well. Cut the vegetables into even, bite-size pieces.
  2. Blanch. Blanch the vegetables in boiling salted water for 2 minutes, then plunge into cold water and drain.
  3. Make the brine. Bring the vinegar, water, salt and sugar to the boil, stirring until dissolved.
  4. Pack. Pack the vegetables and spices into the jars and pour over the hot brine to cover completely.
  5. Seal and chill. Close the clasps, let them cool, then refrigerate. They're ready in 2 days.

Tip: Keep the vegetables under the brine. Anything poking out can spoil.

Make it your own

Every family has its own mix of vegetables. Use this recipe as a starting point and adjust it to suit your taste.

Add fennel or green beans, or more chilli for a spicier jar. Write down what you changed so your next batch turns out just the way you like it.

Safety information

This is a refrigerator pickle. Keep the jars in the fridge and eat within 4 weeks. Always use clean utensils to take vegetables out.

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