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Italian

Giardiniera

Crisp Italian pickled vegetables — cauliflower, carrot, celery, pepper and onion salted overnight, then packed in a sharp wine-vinegar brine with garlic, chilli and oregano. Serve as part of an antipasto, alongside cold meats, or heaped on bread.

SidesSnacks
35 min25 prep · 10 cookEasy525 kcalper serving
Giardiniera

Method

  1. Break 100 g of cauliflower into florets no bigger than a walnut, slice 60 g of carrot into 5 mm coins, cut 1 stick of celery into 2 cm lengths, 60 g of red pepper into finger-width strips and 40 g of onion into thin wedges. Keep every piece a similar size so they pickle at the same rate.
  2. Toss the vegetables in a bowl with 1 tbsp of fine sea salt until evenly coated, cover with a plate and refrigerate for 12 hours (overnight). The salt draws out water and is what keeps the giardiniera crunchy.
  3. Tip the salted vegetables into a colander, rinse thoroughly under cold running water for a good minute and drain well, shaking off as much water as you can. Taste a piece of carrot: it should be pleasantly seasoned, not salty. Rinse again if needed.

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Per serving

525kcal
12gprotein
34gcarbs
28gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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