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Giardiniera (italian Pickled Vegetables)


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The ingredient of Giardiniera Italian Pickled Vegetables

  • 1 large red onion cut into thin wedges
  • 3 large capsicum 1 each of red yellow and green core and seeds removed cut into 1cm squares
  • 200g baby eggplant cut into 1cm pieces
  • 200g zucchini cut into 1cm pieces
  • 8 10 cauliflower florets
  • 50g green beans ends trimmed
  • 1 carrot sliced
  • 1 small fennel bulb chopped
  • 100g button mushrooms
  • 175g sea salt
  • 120g red cherry tomatoes
  • 120g yellow cherry tomatoes
  • 6 garlic cloves
  • 7 tablespoons 140ml walnut oil
  • 700ml white wine vinegar
  • 5 6 bay leaves
  • 5 sprigs of thyme
  • 1 teaspoon black peppercorns

The Instruction of giardiniera italian pickled vegetables

  • layer vegetables in a non metallic bowl with salt place a heavy or weighted plate on top and refrigerate overnight the next day drain off the accumulated liquid rinse vegetables well then lay on a tea towel to dry
  • set aside for about 2 3 hours patting vegetables from time to time return vegetables to a bowl then add the tomatoes garlic and walnut oil and stir to combine
  • pour a little vinegar in the base of a 2 litre storage jar or you can use multiple smaller jars then layer the vegetables with the herbs and peppercorns pack them in well then fill each jar with vinegar to completely cover the vegetables
  • seal the jar well then place in a cool dark place for at least a month before serving
  • serve giardiniera as part of an antipasto platter

Nutritions of Giardiniera Italian Pickled Vegetables

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