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.
the last cookbooks
FLORENCE
The city of Renaissance.
MATERA
The city of Sassi.
MAREMMA
The land of brigands.
giardiniera recipe
Ingredients
- 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
Instructions
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Peel and dice the carrots. Dice the bell peppers. Peel and slice the shallots. Thinly slice the radishes. Trim and cut the green peas in two or three pieces.
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Bring the water, vinegar, sugar, salt, and bay leaves to a boil.
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Pour in the green beans, shallots, and peas. After 2 minutes pour in all the other vegetables and cook 2-3 minutes more.
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Drain the veggies without discarding the cooking liquids.
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Fill 3/4 of a sterilized jar with the vegetables and pour in the cooking liquid to completely cover them - always leave 1 cm/0,5 inch free.
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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 the Giardiniera immediately or store the jars in the fridge no longer than a week.
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To get a 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!
Claudia