GIARDINIERA - Italian mixed pickled vegetables Recipe
Number of servings4 to 6 servings
Le Parfait 2L Screw-top Jars
1. In a large pan, combine the vinegar, oil, salt, pepper and 1 bay leaf. Bring to the boil, stir to dissolve the salt and sugar, then remove from the heat and let stand while you prepare the vegetables.
2. Peel and chop the carrots into dice; the pieces should be the size of very large peas. Cut the cauliflower into roughly the same size pieces; put the carrot and cauliflower pieces in a bowl and set aside.
3. Cut the celery, red pepper in a dice the same size as the carrots, roughly, and put together in a bowl. Set aside.
4. Cut the green beans in a dice the same size as the carrots, roughly, and put in a bowl. Set aside.
5. Slice the chilli into thick rounds and set aside. Allow 1 – 2 chilli slices and one bay leaf (or piece of bay leaf if the jars are small) per jar.
6. Bring the vinegar mixture back to the boil. Add the carrot mixture and cook for 5 minutes. Add the celery mixture and cook for 3 minutes. Add the green beans and cook for 3 minutes.
7. Remove from the heat. Transfer to a Le Parfait Screw-top jar. When filling the jars, fill halfway, add 1 – 2 chilli slices and the bay, then continue filling.
This recipe was created by Laura Washburn http://farmboxdays.wordpress.com/about/ , who teaches at the London cookery school Divertimenti www.divertimenti.co.uk.
Laura Washburn was born in Los Angeles , went to university in Paris and speaks fluent French. She trained at the prestigious Paris cooking school, Ecole de Cuisine La Varenne, and worked with Patricia Wells, author of A Food Lover's Guide to Paris. Laura is the author of numerous books, including French Country Cooking and Cooking with Apples & Pears. Since obtaining an MSc in Food Policy in 2010, Laura has focused her work on teaching. "I am most interested in the home cook and helping people to gain confidence in the kitchen. Writing recipes for my books is a form of instruction but I prefer contact with people and the satisfaction I get from seeing students learn new skills and enjoy the delicious results."