Whether you have a surplus of veggies in the garden or you want to stock up the pantry for those times when you are busy or unexpected guests arrive, giardiniera is great to have on hand. You can serve it with antipasto, side dish or something extra even if you decide to have take away. And because you make it, you know exactly what is in it…..
Giardiniera
3 kilos mixed vegetables such as capsicum, cauliflower, carrots, celery, cucumber, fennel, onions.
1 litre white vinegar
1 litre water
½ litre oil
50gr salt
200gr sugar
Wash and cut up vegetables to bite size.
Place rest of ingredients in large saucepan and bring to boil, stirring well to dissolve salt and sugar. Add all vegetables and bring to boil again. Immediately remove vegetables with a slotted spoon and place in clean jars. Cover with the boiling liquid and seal. Place jars in large pot and cover with water. Bring to boil for a couple of minutes and turn off heat. Leave immersed until cooled down.
Can be stored in pantry for 12 months.
Italian Masterclass 
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