Giardiniera, Or Mixed Pickled Vegetables

Giardiniera, A Pickled Vegetable Medley

Giardiniera, A Pickled Vegetable Medley

This is what most Italians think of when they hear the words Sotto Aceti, which are pickled vegetables. The standard Italian antipasto misto wouldn’t be quite right without some giardiniera, and it also works very well with boiled meats or fish in the winter months. This recipe will make about 2 1/2 pounds of giardiniera, and though you might be tempted to put it all into one big jar, you’ll be better off using several smaller jars because the contents of an open jar loose their freshness. Also, if you fill small jars, they will make excellent gifts.

You’ll need:

  • 10 ounces (250 g) button onions, peeled and soaked in cold water for an hour
  • 10 ounces (250 g) baby carrots, peeled and cut into short sticks (if the carrots are thick, quarter them lengthwise too)
  • 10 ounces (250 g) white celery, stalks only, stripped of filaments and cut into short lengths
  • A medium-sized cauliflower, broken into florets
  • 1 quart (1 liter) white wine vinegar (have more handy)
  • Olive oil
  • A couple of bay leaves
  • 2-3 cloves
  • 1 teaspoon peppercorns
  • 1 tablespoon salt

The vegetables listed are the standard ones one finds in almost every recipe, but you can add other things to suit your taste, for example baby mushrooms, string beans, zucchini, baby cucumbers, or artichoke hearts. In short, feel free to experiment.

Set the vinegar to boil with the herbs, spices and salt. While it’s heating separate the cauliflower florets. When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes. Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient.

Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let them cool. Store them in a cool dark place for a couple of weeks, and they’re ready for use. Expect them to keep for a year.

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Categories: Antipasti and Starters

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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