The Vegetable Giardiniera in Oil is a recipe for preserving vegetables in jars at the end of the summer season and, with perfect sterilization, to keep them for the winter. Excellent as an appetizer or side dish to bring to the table, always ready and always appreciated.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 3 Hours
- Portions: 4 jars of 17.6 oz
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 4,215.76 (Kcal)
- Carbohydrates 36.10 (g) of which sugars 18.25 (g)
- Proteins 7.32 (g)
- Fat 468.01 (g) of which saturated 66.89 (g)of which unsaturated 0.35 (g)
- Fibers 11.59 (g)
- Sodium 2,605.46 (mg)
Indicative values for a portion of 18 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz pearl onions
- 1 lb oz carrots
- 10.6 oz cauliflower
- 10.6 oz romanesco broccoli
- 5.6 oz green beans (stringless)
- 1.3 lbs bell peppers (red and yellow)
- 6 oz celery (heart)
- 4 cups white wine vinegar
- 4 cups water
- 4 leaves bay leaves
- 0.88 oz coarse salt
- 0.035 oz black peppercorns
- 8.5 cups extra virgin olive oil
Tools
- Food scale
- Cutting board
- Pot
- Slotted spoon
- 4 Jars Bormioli 500ml with lids and weights
Steps
Before preparing the vegetables, prepare the jars and lids. Sterilize them and let them dry. Wash all the vegetables thoroughly under running water, clean them, and cut them into pieces. Bring water, vinegar, bay leaves, and pepper to a boil. As it boils, add part of the vegetables (I prefer to do this in two batches with these quantities) and once it returns to a boil, set a timer for 4 minutes; they should remain firm and crunchy.
As you collect them, arrange the vegetables spread out on a clean towel and let them dry for a few hours. Place the vegetables in the jars, pour in the oil, and let them rest without lids for 1 hour. Then top them off, place the weight with the prongs facing up, and close tightly. (I prefer to use extra virgin olive oil, but you can use corn oil if you like). Place the jars in a pot of water submerged up to the lid, each protected by a towel so they do not touch, and proceed with sterilization by boiling for 30 minutes. Let them cool in the pot until you hear the vacuum seal pop.
