5. Good Organic Gardening - September-October 2016 AvxHome.in

PRESERVING WITH JOANNA RUSHTON | Spring vegetables
Star ingredient: Spring vegetables
Giardiniera
(Italian Pickled Vegetables)
There are many variations on the blend of vegetables used in the Italian classic, giardiniera, but this is one of my favourite
combinations using spring vegetables. You can add eggplant and peppers when in season.
Makes 1 large jar
Ingredients
1 large red onion, cut into thin wedges
200g zucchini, cut into 1cm pieces
8–10 cauliflower florets
1-2 carrots, sliced
8 baby corn cobs
1–2 celery sticks, sliced
2 yellow squash, quartered
100g button mushrooms
175g Celtic salt
120g red cherry tomatoes
120g yellow cherry tomatoes
6 garlic cloves
7 tbsp (140mL) good-quality fruity olive oil
700mL apple-cider vinegar
5–6 bay leaves
5 sprigs thyme
1 tsp black peppercorns
Method
1. Layer vegetables in non-metallic bowl with
salt. Place heavy or weighted plate on top
and refrigerate overnight.
2. The next day, drain off accumulated liquid,
rinse vegetables well, then lay on teatowel
and allow to dry.
3. Return vegetables to bowl, then add
tomatoes, garlic and olive oil and stir
to combine.
4. Pour a little vinegar in the base of 2L storage
jar (or you can use 2 smaller jars), layer the
vegies with the herbs and peppercorns,
packing them in well, then fill each jar with
vinegar to completely cover vegetables.
5. Seal jar well and place in a cool, dark place
for at least a month before serving.
Jo’s tip
Serve as part of an antipasto platter.
98 | Good Organic Gardening