Craftfoxes

Giardiniera Recipe

Posted on Oct 20, 2012

Giardiniera Recipe

This classic Italian pickle, which makes a great antipasto, contains an array of vegetables preserved to maintain their distinctive flavors and textures. The recipe is flexible: use asparagus or green beans for any of the vegetables, or lemon thyme for the oregano. Makes 6 one-pint jars Ingredients: - 4 small zucchini, about 3/4 lb, cut into rounds 1/4 inch thick - 10-12 celery stalks, cut on the diagonal into 1-inch pieces - 2 Tbsp kosher salt - 6 ice cubes - 3 cups white wine vinegar (6 percent acidity) - 4 red bell peppers, about 1 1/2 lb, halved and seeded - 3 or 4 carrots, peeled - 6 fresh oregano sprigs - 18 cloves garlic - 6 bay leaves - 1 Tbsp peppercorns - 1 small head cauliflower, cut into small florets - 6 Tbsp extra-virgin olive oil

Step 1

<i>Have ready hot, sterilized jars and their lids</i> In a large nonreactive bowl, combine the zucchini and celery. Add 1 Tbsp of the salt and the ice cubes. Cover and refrigerate for 2–3 hours. Drain, rinse, and then drain well.

Step 2

In a large nonreactive saucepan, combine the vinegar and the remaining 1 Tbsp salt. Add 3 cups water and bring to a boil over medium-high heat, stirring to dissolve the salt.

Step 3

Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about 1/4 inch thick and at least 1/2 inch shorter than the height of the jars.

Step 4

In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf, and 1/2 tsp peppercorns. Divide the vegetables among the jars, filling them to within 1 inch of the rims.

Step 5

Ladle the hot brine into the jars, leaving 1/2 inch of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary.

Step 6

Add 1 Tbsp olive oil to each jar. Wipe the rims clean and seal tightly with the lids.

Step 7

Process the jars for 10 minutes in a boiling-water bath. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week.

Step 8

This recipe is reprinted with permission from <a href="http://www.weldonowen.com/food-drink/baking-desserts/art-preserving>The Art of Preserving</a> by Lisa Atwood, Rebecca Courchesne and Rick Field and published by Weldon Owen.