Classic Italian Giardiniera: Pickled Vegetable Medley by Memorie Di Angelina

Ingredients

• 1 kg Mixed vegetables (cauliflower, carrots, celery, spring onions/pearl onions, green beans, bell peppers, cucumbers)
• 750 ml White wine vinegar
• 750 ml Water
• 1-2 Bay leaves
• 1 tbsp Peppercorns, roughly cracked
• 1 tsp Sugar (or to taste)
• 1 tsp Salt (or to taste)
• 3-4 Juniper berries, roughly cracked (optional)
• 3-4 Cloves (optional)
• 2 Mason jars

Instructions

1. Prepare all vegetables: cut cauliflower into florets, carrots and cucumbers into thick rounds, celery crosswise, spring onions into quarters (if large), halve or quarter pearl onions, trim green beans, slice bell peppers. Aim for uniform, bite-sized pieces for even cooking.
2. In a large pot, combine white wine vinegar, water, bay leaves, cracked peppercorns, sugar, and salt. Bring the mixture to a gentle simmer over medium heat, ensuring the salt and sugar have dissolved completely.
3. Add harder vegetables first: cauliflower, carrots, and pearl onions. Simmer for 3-4 minutes until they begin to soften. Then, add green beans, spring onions, celery, and bell peppers, allowing each addition to reach a simmer before the next.
4. Continue to simmer all vegetables together for another 3-4 minutes until they are crisp-tender, not mushy. The vegetables should retain a slight bite. This stage ensures they cook evenly and maintain their texture.
5. Carefully remove the vegetables from the pot using a skimmer and drain them in a colander. Spread them on a baking sheet or large plate to cool completely. Reserve the pickling liquid and let it cool entirely.
6. While vegetables cool, sterilize your mason jars by boiling them in water for 10 minutes or running them through a hot dishwasher cycle. Remove and let them air dry completely on a clean surface.
7. Pack the cooled vegetables into the sterilized jars, filling them but not pressing down too hard. Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged. Leave about half an inch of headspace at the top.
8. Seal the jars tightly. While edible immediately, allow the giardiniera to mellow in the refrigerator for at least 1-2 days before serving to allow flavors to meld and deepen.