This is an Italian-style giardiniera recipe that works with whatever is in season and in surplus in your neck of the woods. So, if you are being overwhelmed by a tsunami of zucchini or broccoli or celery, you can use this one recipe for all those excess vegetables.
Makes approx. 4 x 500ml (17 fl oz) jars.
Ingredients 13
6 serrano chillies, thinly sliced
2 red capsicum (bell peppers), chopped into 1–2 cm dice
1 stalk celery, chopped into 1–2 cm dice
1 carrot, chopped into 1–2 cm dice
1⁄2 cauliflower head, stems removed, chopped into 1–2 cm florets
130 g salt
3 garlic cloves, thinly sliced
2 1⁄2 tsp dried oregano
1 tsp red pepper flakes
1⁄2 tsp celery seeds
1 tsp ground black pepper
300 ml white vinegar
300 ml canola oil
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Method 7
To Make The Garden Pickles
Thinly slice the . Chop the , , and into 1–2 cm (1/3–3/4 in) dice or florets. Place the sliced chilli and chopped vegetables in a large bowl. Sprinkle on the and mix until well combined.
Place in a large container and pour in enough water to cover the vegetables. Seal tightly with a lid and refrigerate for at least 12 hours. Drain the water and rinse the vegetables under cold water to remove some of the excess salt.
Thinly slice the , and combine in a small bowl along with the , , and . Add the and stir until combined. Slowly whisk in the .
Divide the salted vegetables among sterilised jars, packing down with the back of a spoon, and top with the and mixture.
The pickles will be ready to eat after around 4 hours or will keep stored in a dark, dry place for at least 6 months.
To First Sterilise The Jars
To sterilise the jars, fill a stockpot or large saucepan three-quarters full with water and bring to the boil over a high heat, allowing to boil for 15 minutes. Reduce the heat to low and carefully place the jars into the boiling water. Depending on how many jars you have, this might be done over a few batches.
Once you have placed as many jars as will fit into the pot of hot water, turn the heat up to high again and bring it to a gentle simmer. Once simmering, leave for 15 minutes. Carefully remove the jars from the water and set aside on a tea (dish) towel to dry. Repeat the process if you have more jars than will fit in the pot.
Meatsmith's tips
The pickles last at least 6 months and they develop and change in flavour and texture over time. If you like a crisper pickle, best to eat yours sooner rather than later.
