Italian cuisine · Salads & Mezze

Giardiniera

Colourful vegetables pickled in vinegar – a crunchy side for antipasti.

Ingredients · for 6 servings

• 2 carrots
• 1 cauliflower
• 2 celery stalks
• 2 peppers
• 150 g pearl onions
• 500 ml white wine vinegar
• 500 ml water
• 3 tbsp sugar
• 2 tbsp salt
• 2 bay leaves
• 1 tsp peppercorns
• 100 ml olive oil

Instructions

1. Cut all the vegetables into bite-sized pieces of equal size.
2. Bring the vinegar, water, sugar, salt, bay leaves and peppercorns to a boil.
3. Boil the firm vegetables first for 4 minutes, adding the peppers only for the last minute.
4. Drain the vegetables and let them cool and dry completely on a cloth.
5. Layer them into clean jars, cover with olive oil and seal.
6. Let them steep in the cold for at least 2 days – then they are full of flavour.