Giardiniera

Method

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1. Sterilise two 1-litre jars with boiling water and let them dry.

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2. Bring the vinegar, water, salt and sugar to the boil in a large pan.

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3. Blanch the vegetables in turn, lifting each out with a slotted spoon: carrots 3 minutes, cauliflower and onions 2 minutes, peppers 90 seconds, celery 90 seconds.

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4. Spread everything on a clean tea towel and leave to dry completely. Any water on them will shorten the keeping time.

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5. Pack the vegetables into the jars with the garlic, chillies, peppercorns and oregano.

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6. Pour in olive oil until everything is submerged, tapping the jars to release trapped air.

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7. Seal and leave at cool room temperature for at least 10080 minutes before opening.

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Chef’s Tips

• Blanch each vegetable for its own time.
• In vinegar, not water — that is what preserves them.
• Dry them completely before they go in the jar.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Charcuterie
• Bollito misto
• A cold beer

Storage & Reheating

Cool and dark for 4 months while covered in oil; refrigerate after opening and use within 6 weeks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.