"Giardiniera" Vegetables Garden
A community recipe by franvamaNot tested or verified by Nigella.com
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Cut the vegetables in small pieces: slices of carrots and celery, stripes of peppers, florets of cauliflower, cloves of fennel. Mix the water with the vinegar, oil, salt and sugar, bring to boil, add the vegetables and cook for 3 minutes. Put in a large glass jar with airtight cap. Let them rest for a week or more.
Cut the vegetables in small pieces: slices of carrots and celery, stripes of peppers, florets of cauliflower, cloves of fennel. Mix the water with the vinegar, oil, salt and sugar, bring to boil, add the vegetables and cook for 3 minutes. Put in a large glass jar with airtight cap. Let them rest for a week or more.
Introduction
Perfect with roasted or boiled meat.
Perfect with roasted or boiled meat.
Ingredients
Makes: 1 large glass jar
Metric
Cups
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 2 fennel
- 4 carrots
- 200 grams small onions
- 1 medium cauliflower
- 1 celery
- 1 litre water
- 1 litre white vinegar
- litre extra virgin olive oil
- 6 tablespoons salt
- 6 tablespoons sugar
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 fennel
- 4 carrots
- 7 ounces small onions
- 1 medium cauliflower
- 1 celery
- 1⅘ pints water
- 1⅘ pints white vinegar
- litre extra virgin olive oil
- 6 tablespoons salt
- 6 tablespoons sugar
Method
"Giardiniera" Vegetables Garden is a community recipe submitted by franvama and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Very simple but very good.
Very simple but very good.
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