Thursday, July 18, 2013


In class tonight we also made Giardiniera, which is an Italian or Italian-American relish of pickled vegetables in vinegar.

This is a modified version of the recipe we used in class.

1 - Cauliflower, cut into small florets
2 - Fennel bulbs, cored, medium dice
2x 10 oz - Pack of Red Pearl Onions, trimmed & blanched 1 min in boiling water & peeled
10 pcs - Pickling (or Lebanese) Cucumbers, cut into 1/2" slices
400 g - Celery ribs, cut into 1/2" slices
2 - Yellow Peppers, medium dice
2 - Red Peppers, medium dice
6 - Bay Leaves
2 tsp - Peppercorns
4 tbsp - Pickling or Kosher Salt
4 tbsp - Sugar (or more to taste)
2 L - White Wine Vinegar (min. 6% acidity)
1 L - White Wine or Water

  1. Wash jars and lids in hot soapy water. Place the jars in a large pot lined with a jar rack or clean towels. Cover with water and bring to a boil. Sterilize the jars in the boiling water for 10 minutes. Heat the lids in a small saucepan of freshly boiled water (do not boil).
  2. Combine vinegar, wine, sugar, salt, peppercorns, and bay leaves in a large saucepan. Bring to a boil over medium-high heat, stirring to dissolve the salt and sugar.
  3. To the boiling brine add the vegetables as listed: cook the cauliflower florets for 1-2 minutes, strain and place in a dish lined with a clean towel. Repeat with all the vegetables. They should be firm, but heated through. Bring the brine back up to the boil.
  4. Mix the blanched vegetables and scoop them into the jars.
  5. Strain the brine over the vegetables, to cover,  leaving 1cm or 1/2" in headspace. Remove air bubbles with a non-metallic utensil and wipe the rims with a clean damp papertowel. Centre the hot lids on the clean rims and screw the bands on slightly.
  6. Place the filled jars back into your large pot and cover with at least 1 to 2 inches of water. Place the lid on the pot and bring to a full boil. Process the jars for 30 minutes from the point of boiling.
  7. When the time is up, turn off the heat and remove the lid from the pot. Let the jars rest for an additional 5 minutes. Place the jars on a cooling rack or on a counter lined with a towel. Leave then undisturbed for 24 hours. If the lids seam loose, that is ok, do NOT tighten them.
  8. Check the jars to make sure they have sealed properly. The lids should be curved down. Note: if the jars fail to seal, refrigerate and use within 2 days.
  9. Store the jars in a cool, dark place and use within one year. Labeling is recommended. 
Note: You can blanch the vegetables in salted water.

No comments:

Post a Comment