Piedmont-Style Giardiniera, also known as Piedmont appetizer, was born from the need to preserve fresh garden vegetables for a longer period. Canning them in jars ensures they can be enjoyed during the winter. You can eat it as is or serve it with tuna, hard‑boiled eggs, or mushrooms preserved in oil.
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Here you can find other typically Piedmontese recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 1 Hour
- Cooking time: 30 Minutes
- Portions: 4 Jars
- Cuisine: Italian
Ingredients
- 1 1/4 cups green beans (frozen and blanched)
- 1 1/2 cups cauliflower florets (frozen and blanched)
- 1 1/4 cups carrots (cleaned)
- 1 cup celery (cleaned)
- 3.5 oz pearl onions (cleaned)
- 1 1/2 cups bell peppers (cleaned)
- 2 3/4 cups tomato passata
- 5 tbsp + 1 tsp olive oil
- 5 tbsp + 1 tsp white wine vinegar
- 3 tsp fine salt
- 1 tsp sugar
Steps
Wash the vegetables and cut them into fairly small cubes, roughly the same size.
In a large pot pour in the tomato passata, then add the carrots and celery as the first vegetables. Cook them for about ten minutes.
Now add the other vegetables: green beans, cauliflower, bell peppers and pearl onions. I used frozen green beans and cauliflower that I had lightly blanched. Mix well.
Add the oil, vinegar, salt and sugar. Mix all the ingredients well and continue cooking for about 20 minutes.
The vegetables should be cooked but still slightly crunchy; they should not fall apart.
While the vegetables are cooking, take care of the jars. First wash them well, then place them open together with the lids in a large pot; you can wrap them in clean towels to prevent them from knocking against each other and breaking during boiling. Fill the pot with cold water until the jars are completely covered. Bring the water to a boil, then lower the heat and simmer for about 30 minutes with the pot lid on.
Remove the jars and turn them upside down on a kitchen towel to drain, then turn them over and let the water evaporate. They must be completely dry before use.
To speed up the process and be sure they are completely dry you can also put them in the oven at about 176°F for just a few minutes, or I put them upside down in the dishwasher.
Using a ladle, take your giardiniera while still hot, fill the jars and close them tightly.
Let the jars cool upside down. With these quantities I got 4 jars of 400 g (about 14 oz) each.
Tips and Advice
For more information on sterilizing jars, take a look at the following link: https://blog.giallozafferano.it/chiwawa69/come-si-fa-la-sterilizzazione-dei-barattoli/
To avoid health risks, I recommend reading carefully the Guidelines of the Ministry of Health, where the rules on jar sterilization and food preservation are detailed. Sterilized jars are ideal for preserving foods, such as peaches in syrup.
With these quantities I got 4 jars of 400 g (about 14 oz) each.
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