Giardiniera

Giardiniera means gardener and that actually explains the whole thing. A “giardiniera” is made from what the garden yields. How you mix it doesn’t matter, but you should follow a few guidelines: Rinse the vegetables to be canned, perhaps remove the peel, perhaps cut them into pieces. With the exception of cucumbers, make al dente in a solution of half white wine vinegar and water. Carrots and celeriac need about 10 minutes, cauliflower and fennel 5 minutes. Peppers and cherry tomatoes need 3 minutes – then pierce their skin with a needle a few times. Cucumbers are cooked in unboiled wine vinegar for 3 to 5 minutes, depending on their size.

The vegetables are removed from the vinegar water with a slotted spoon and layered in jam jars rinsed with hot vinegar-salt water (2 tbsp vinegar, 2 tbsp salt to 1 liter boiling water) so that the different colors alternate.

Finally, bring fresh, undue wine vinegar to a boil and pour over the vegetables. The liquid should completely cover the vegetables. Seal immediately. Store in a dark, cooled and dry place.

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