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One of the best parts of travelling to other countries is the food.
When I’m away, I’m much more open to new dishes and flavours and I’m surprised by the meals I enjoy that are often so simple.
That was the case in Italy in the spring. On three occasions, I was served a simple mix of lightly pickled vegetables called giardiniera. The vegetables were vibrant in colour and had the most delicious crunchy texture. The brine is simple: vinegar, sugar and salt with a hint of of cloves, peppercorns and bay leaf.
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This is really easy to make at home and it doesn’t involve any complicated preserving process. The vegetables get a quick plunge into the brine before being packed in jars, filled with the brine and popped into the fridge. They will keep for two to three weeks in the refrigerator and are ideal to put on a charcuterie platter, or to chop up in your favourite tuna or chicken salad.
This is the perfect time to make giardiniera.
Giardiniera (Italian pickled vegetables)
Makes five pints
4 cups (1 litre) of white vinegar
2 cups (500 ml) of water
2 Tbsp. (25 ml) kosher salt
1 Tbsp. (15 ml) sugar
1 tsp. (5 ml) black peppercorns
3 whole cloves
2 bay leaves
4 cups (1litre) of cauliflower florets
2 medium carrots, peeled and cut into 1 cm pieces on an angle
2 large celery stalks into 1 cm pieces on an angle
2 sweet red bell pepper, cored seeded and cut into 5 cm pieces
12 pearl onions, blanched and peeled
1. In a large saucepan, combine the vinegar, water, salt, sugar, peppercorns, cloves and bay leaves. Bring to a boil.
2. Add the cauliflower, carrots and celery and bring back up to the boil for 2 minutes.
3. Add the peppers and onion and bring back to a gentle simmer for 2 minutes.
4. Remove from the heat and let sit for 20 minutes.
5. Divide the vegetables evenly among the jars.
6. Pour the brine over top. Let completely cool.
7. Put lids on and refrigerate.
Note: for a spicy version, add ½ to 1 tsp. red pepper flakes in Step 4.
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