Giardiniera recipe: Summer canning for great pasta and rice salads!
Giardiniera (=she gardener) is a mix of seasonal vegetables (which means you can make it any time of the year by varying the ingredients) canned in a vinegar brine.
In Italy, we use the giardiniera recipe for canning seasonal delights and using them later to season rice and pasta salads, or as a side dish for meat and fish dishes.
Here’s the recipe for the no oil giardiniera recipe: italian pickled vegetables.
Hey you, Italian food lovers! Don’t miss
the southern summer issue
Let the sweet breeze caress you, the flavors delight you, and Salerno conquer your heart.
Get your copy and make your Summer a fabolous Italian Summer!
- 1 carrot
- 1/2 red bell pepper
- 1/2 green or yellow bell pepper
- 2 shallots
- 3 radishes
- 1 handful green beans
- 1/2 cup fresh peas
- 2 cups water
- 1 cup white vinegar
- 1.5 tablespoonfuls sugar
- 1.5 tablespoonfuls sea salt
- 2 bay leaves
Peel and dice carrots. Dice the bell peppers. Peel and slice the shallots. Thinly slice the radishes. Trim and cut green peas in 2-3.
Bring water, vinegar, sugar, salt, and bay leaves to a boil.
Pour in green beans, shallots, and peas. After 2 minutes pour in all the other vegetables and cook 2-3 more minutes.
Drain veggies without discarding the cooking liquids.
Fill 3/4 of a sterilized jar with the vegetables and pour in the liquid to completely cover them (always leave 1 cm/0,5 inch free).
To process the jars: place them in a boiling pot of water. Boil them 5 minutes and remove them. Make sure the lids pop down: if they don't, consume them immediately or store them in the fridge no longer than a week.
To get full flavor wait at least 15-30 days. Store your jars in a cool dry place no longer than 3 months.
enjoy your giardiniera recipe on your delicious Summer dishes!