#15 of italian forgotten classic: Giardiniera

#15 of Italian Forgotten Classics: Giardiniera (All Over Italy)

Ingredients (Makes ~1 kg / 2.2 lbs of finished giardiniera):

🥕 Vegetables (mix & match ~1 kg):
• Carrots
• Celery
• Cauliflower
• Bell peppers (red, yellow, green)
• Pearl onions or chopped onion
• Optional: green beans or zucchini

🍶 Pickling Liquid (safe for refrigerator storage with oil):
• 240 ml (1 cup) extra virgin olive oil
• 240 ml (1 cup) white wine vinegar (5% acidity or higher)
• 100 g (½ cup) brown sugar
• 2 bay leaves
• 2–4 cloves
• A few juniper berries (optional)
• Pinch of salt

Instructions (Refrigerator-Only, Oil-Included Version):
1. Wash and cut all vegetables into bite-size chunks. Keep firmer ones (like carrots) separate from softer ones (like peppers).
2. In a large pot, combine olive oil, vinegar, sugar, salt, bay leaves, cloves, and juniper. Bring to a simmer.
3. Add the firm vegetables first (e.g., carrots, celery, onions). Simmer for about 4 minutes.
4. Add softer vegetables (e.g., peppers, cauliflower). Simmer another 3 minutes.
 💡 Don’t panic if the liquid doesn’t fully cover the vegetables in the pot — once in the jar, it will.
5. Using a slotted spoon, fill sterilized jars with the vegetables. Then pour in hot liquid to cover, leaving about 1 cm (½ inch) of space at the top.
6. Seal jars tightly. Let cool at room temperature, then transfer to the refrigerator.
7. Rest in the fridge for at least 2 weeks.

🍽 To serve: Remove from the fridge, spoon into a dish, and finish with a drizzle of fresh olive oil if desired.

⚠️ Disclaimer:
This version of giardiniera is not shelf-stable and must be stored in the refrigerator. It includes oil, which can pose a risk of Clostridium botulinum if improperly handled or stored.
Always use vinegar with 5% acidity or higher, keep jars refrigerated, and consume within a few weeks.
For long-term storage at room temperature, consult tested and certified home-canning resources. This content is for educational purposes only — always research proper preservation methods.

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