Giardiniera | Milkbottle


image susanne blavarg via taverne agency

Giardiniera is also called sottaceti, ‘under vinegar’, a common name for pickled foods. Giardiniera is a medley of pickled vegetables and typically eaten as an antipasto in Italy. The kitchen garden in a jar.

250 g small onions, halved and soaked in cold water for 1 hour
250 g carrots, sliced
250 g celery stalks, sliced
1 small cauliflower, devided into in small florets
1 small zucchini of cucumber, halved, seeds removed and sliced
1 handful green beans
1 red bell pepper, seeds removed and sliced thinly
3 cloves of garlic, sliced thinly
3 fresh bay leaves
2 cloves
3 dried chilis, crumbled
15 black peppercorns
1,5 tbsp salt
1,5 liter white wine vinegar (or more)
Bring the vinegar to a boil with the herbs, spices and salt.
Add the vegetables and cook for 15 minutes.
Ladle the vegetables into sterilized jars with a slotted spoon and pour the boiling hot vinegar over the vegetables, making sure they are covered with vinegar, make some extra boiling vinegar if it's not enough.
Store in a cool dark place for a few weeks and they are ready for use.
Keeps for about a year, but it usually doesn't last that long in my kitchen…

Image: Susanna Blavarg via Taverne Agency, recipe: Leonoor Ottink

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