Giardiniera Lombarda
Giardiniera Lombarda is a crisp, tangy preserve of seasonal vegetables steeped in spiced white wine vinegar, served as a classic antipasto across Lombardy.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 65 kcal
Equipment
- •large stainless steel saucepan
- •two 500ml sterilised glass jars with tight lids
- •slotted spoon
- •chef knife
- •cutting board
Nutrition
Per serving, approximate
- Calories
- 65 kcal
- fat
- 0.5 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 65 kcal
Instructions
- 1
Cut all vegetables into uniform, bite-sized pieces so they cook evenly.
- 2
Combine the white wine vinegar, water, sugar, salt, bay leaves, and peppercorns in a large saucepan.
- 3
Bring the brine to a rolling boil over medium-high heat until the sugar and salt dissolve.
- 4
Add the carrots and cauliflower to the boiling brine first.
- 5
Simmer for three minutes so the firm vegetables soften slightly while staying crisp.
- 6
Add the celery, fennel, and baby onions to the pot.
- 7
Simmer everything together for two minutes.
- 8
Stir in the bell peppers and cook for one final minute.
- 9
Lift the hot vegetables into warm, sterilised glass jars using a slotted spoon.
- 10
Pour the hot brine over the vegetables, ensuring every piece is completely submerged.
- 11
Seal the jars tightly and let them cool completely at room temperature.
- 12
Transfer the jars to the refrigerator and rest for at least forty-eight hours before serving.
Chef's tips
Do not overcook the vegetables in the brine, as they will continue to soften slightly as they cool. Always use vinegar with at least 6 percent acidity to ensure safe preservation. Keep the vegetables completely submerged below the liquid surface to prevent spoilage.
Ingredient substitutions
- cipollini onions → small shallots, peeled and halved
- fennel → tender green beans, trimmed into 3cm lengths
Storage
Store sealed jars in the refrigerator for up to one month, ensuring vegetables remain completely submerged in brine.
Reheating
Giardiniera is served cold or at room temperature and must not be reheated.
Common mistakes to avoid
- •Boiling the vegetables for too long, which results in soggy pickles
- •Reducing the vinegar ratio, which compromises acidity and food safety
- •Leaving vegetable pieces exposed above the pickling liquid in the jar
Serving suggestions
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