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Pickled Vegetables Recipe

Pickled Vegetables Recipe

Pickled Vegetables Recipe


Preparation time : 30 minutes + 15 minutes cooking time

Ingredients for 4 servings

  • cauliflower 1 lb (500 g) about 1 small head
  • carrots 101/2 oz (300 g) about 4 medium
  • peppers 51/3 oz (150 g) about 1 medium
  • spring onions 7 oz (200 g)
  • cucumbers 7 oz (200 g) about 1 medium
  • white wine vinegar 2 cups (500 ml)
  • wild fennel seeds (optional) to taste
  • sugar 2 tbsp + 2 tsp (30 g)
  • peppercorns to taste
  • salt to taste

Method :

  • Prepare and wash all the vegetables. Leave the spring onions whole. Cut the cauliflower into florets, slice the cucumber, cut the peppers into diamond shapes (you can even use a pasta cutter to make special shapes) and cut the carrots into sticks or any other shapes of your choice.
  • Boil the vinegar with the sugar in a saucepan, add a generous pinch of salt, a couple of peppercorns and some wild fennel seeds to
  • Boil the different types of vegetables separately in the vinegar, leaving them crunchy.
  • Put the different vegetables in glass jars, alternating them, and then bring the liquid to the boil again and pour it on the vegetables when it is boiling hot. Close the glass jars and keep them in the refrigerator. Use the giardiniera within a week after you prepare it.