Giardiniera

January 4, 2021

Ingredients

350 g Cauliflower florets

200 g Green beans

200 g Lebanese cucumbers

3 large Carrots (peeled)

3 peppers (1 green, 1 yellow, 1 red)

150 g small Onions

125ml Olive oil

125 ml Water

250 ml White wine

1 ¼ liters White vinegar

3 tbsp Sugar

3 tbsp Salt

4-5 Bay leaves

½ tbsp Peppercorns

1Wash and dry the cauliflower florets.

2Top and tail the beans.

3Halve the cucumbers lengthwise and the slice each half into thirds.

4Cut the carrots into thin strips

5Remove the membrane and seeds from the peppers and cut into strips about 5 mm wide. Cut the onions into quarters.

6Put the oil, water, wine, vinegar, sugar, salt, bay leaves and peppercorns, into a large pot and bring to boil.

7Simmer until the sugar and salt have dissolved.

8Remove from the heat and leave to cool for 5 minutes.

9Drop the prepared cauliflower, carrots, beans, and onions into the pickling solution.

10Place a plate on the top to ensure that the vegetables are fully submerged.

11When completely cool, add the cucumbers and peppers.

12Leave for 3-4 hrs with a plate on the top.

13Pack into sterilized jars and cover completely with pickling solution.

14Makes about 2.25 liters.

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