Giardiniere pickles (Italian garden pickles)

Mobile version Print

By: Delia Smith From: Delia's How to Cook

On TV Tomorrow

  • 20:00 - River Cottage: Summer's Here - River Cottage Summer, 2
  • 21:00 - Hairy Bikers Everyday Gourmets - Restaurant Revelations
  • 22:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 5 / 5 (1 votes)

Prep time:
30 min, plus overnight soaking and drying
Cook time:
10 min
Serves:
makes four 500 ml preserving jars

Delia Smith's pickles are fab served with a plate of salamis, prosciutto and mortadella, and a selection of deli cheese

Method

1. This has to begin the night before with the normal salting process. Work your way through the list of vegetables until they are all prepared: cut each onion into eight wedges through the root; next, cut the courgettes and aubergine into thick matchsticks, and the fennel bulb into wedges; lastly, core and deseed the peppers and cut them into 5cm chunks. Now layer all the vegetables, except the garlic and tomatoes, in a non-metallic bowl, and as you pile them in, sprinkle salt between the layers. Now pour over 1.75 litres of water, cover with a plate with a weight on it to submerge the vegetables, and leave the bowl in a cool place overnight.

2. Next day, drain the vegetables in a colander, then rinse them well under cold, running water. Now shake off the excess water, dry them in a clean tea cloth, and leave them spread out for about 3 hours on another clean tea cloth to dry off thoroughly.

3. After that, tip the vegetables into a bowl and stir in the garlic, along with the tomatoes and olive oil. Next, sterilise four 500ml preserving jars. To do this, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, 180C/gas 4 for a minimum of 5 minutes.

4. Next, pour a thin layer of vinegar into the bottom of the hot, sterilised jars and add a bay leaf, a sprig of rosemary and a sprig of thyme. Then pack in the vegetables, adding the remainder of the herbs and peppercorns as you go, and pour in enough vinegar over each layer to ensure the vegetables are covered completely. Now swivel the jars to make sure the air is expelled and really press the vegetables down under the liquid before you cover with vinegar-proof lids. Label when cold and store the pickles in a cool, dry, dark place to mellow for a month before eating. They will keep for up to 6 months.

Ingredients

Tips and suggestions

Marinated Courgettes with a Herb Vinaigrette

You will also need four 500ml preserving jars.

Visit DeliaOnline.com for more recipes from this series.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

Hi Tara, thanks for your comment - sorry to hear that your jar cracked. The golden rule for preserving is to make sure that hot fillings go into hot jars (as in this recipe) or that cold fillings goes into cold jars, or the jar could crack. Hope this helps for next time. If your sterilised jars cool before you have a chance to fill them up, it's best to wait until the filling has cooled too.

Anna -Good Food Anna -Good Food  Posted 29 Aug 2013 3:16 PM
 

I have just made these, but when I put the vinager in to the bottom of the hot jar the jar cracked! This was in Delia's Beginners book, not to happy about this.

TaraF76620 TaraF76620  Posted 25 Aug 2013 8:21 AM