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Cooking + Entertaining

Giardiniera: the recipe for the typical Piedmontese aperitif with vinegar

Giardiniera: the recipe for the typical Piedmontese aperitif with vinegar



White cauliflower (balls)

The gardeneralso called the Country Gardener, is one of the most famous and beloved preserves, an ancient method of preserving all the goodness and freshness of summer vegetables. In this way, it will be possible to consume them throughout the winter, as a starter, as a side dish or to make salads and sauces. The vegetables are cut into strips or zigzags with the special vegetable cutter and then blanched in a mixture of water, vinegar and wine, flavored with bay leaf and peppercorns. The addition of sugar will give the preparation the typical and unmistakable taste bittersweet note.

The vegetables are gradually added (depending on the type) to the liquid: in this way we will obtain a uniform cooking and flawless. Once boiled, drain well and let dry on a tea towel for at least two hours; these are finally placed in sterilized glass jars and covered with cooking liquid now cooled. For a correct storageit is advisable to carry out a second pasteurization, then label the jars and place them in a dark and dry place: they will keep for at least 6 months, but it is advisable to wait a month before consuming it.

Cheerful and colorful, it will remind you of a spring garden. The Giardiniera can be served in classic appetizer Italian style with cold meats and cheeses or similar delicious side dish to accompany boiled meat; it can be inserted into festive menus or used to enrich sandwiches, sandwiches and various salads, including rice or pasta. Depending on the season, it is possible to prepare Giardiniera with different vegetables: it will be as tasty as it is delicious.

Find out how to prepare it by following the step-by-step procedure and tips. If you like this kind of preparations, do not miss the best pickles and pickles recipes.

How to prepare giardiniera

Start by sterilizing the jars and caps. Immerse the clean jars and stoppers in a saucepan filled with cold water 1. Bring to a boil and let boil for about 30 minutes.

Let the jars and caps dry upside down on a cotton cloth 2.

Wash the vegetables thoroughly under cold running water to remove any soil residue. Peel the carrots 3.

Remove the filaments from the celery stalk 4.

Cut carrots and cucumber into slices with the special zigzag cutter 5.

If the carrot is too big, you can divide it in half and cut it obliquely in a zigzag 6.

Cut the celery into pieces seven.

After removing the ends of the green beans, cut them in half 8.

Cut the cap with the green stem, divide the peppers in half and remove the central seeds and the white filaments 9.

Cut the peppers into strips ten.

Remove the florets from the white cauliflower 11.

After cutting the green tuft, remove the tougher outer leaves from the fennel 12.

Cut the fennel into slices 13.

Divide the large onions in half and leave the small ones whole 14.

Cut the radishes in half 15. Rinse the vegetables separately under cold running water and drain them.

Pour the vinegar into a large saucepan 16.

Pour the white wine 17.

And finally add the water 18.

Bay leaf fragrance 19.

Add coarse salt 20.

Flavor with black pepper 21. Stir and bring to a boil.

Once boiling, add carrots, celery and green beans 22then boil them for about 3 minutes.

After 3 minutes, now add the peppers, fennel and cauliflower florets 23then cook for another 3 minutes.

Finally add the spring onions, radishes and cucumber 24.

Stir and let the vegetables boil for another 3 minutes 25.

Drain the vegetables and place them on a clean, dry cotton towel 26. Let them dry for at least 2 hours. Also allow the cooking juices to cool, which you will then need to fill the jars with pickled vegetables.

Fill the jars with the pickle 27.

Pour the cooking liquid to just below the rim of the jar, completely covering the pickle 28.

Close the jars with the tightly screwed caps 29.

Plunge the jars of pickled vegetables into a saucepan filled with cold water 30 and bring to a boil. Simmer for about 5 minutes, then remove the jars of pickled vegetables and let them cool. Store the pickle in the pantry in a dry place and wait at least a month before consuming it.

Taste the Giardiniera on its own or as an accompaniment to your preparations 31.


The Giardiniera can be kept tightly closed and stored in a dry place for approx. 6 months; once opened, it should be kept refrigerated and consumed within 4 days. To avoid any risk, we advise you to scrupulously respect the instructions of the Ministry of Health.

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