I used to buy jars of giardiniere when my surname was Di Girogio (I was married to an Italian once upon a time) and I would have devoured the jar within the day of purchasing. So when Anthea Amore of Organic Passion came and taught on the Vegan Chef Training this year, on the Italian Wholefoods day of module four I was elated when she suggested she teach Giardiniere.
For those not in the know, Giardiniere is pickled veg. Great to have in the fridge at all times to accompany salads, antipasto boards, to put on sandwiches or to just gorge yourself on silly when needing some extra nurturing!
Traditionally you put chillies and red capsicum in Giardiniere but I like it without both those ingredients, so if you feel like adding them, go ahead as they make it look lovely and colourful. I have adapted Anthea’s original recipe to this one below.
Anyone have any Italian recipes they would love to share.
2 stalks of celery cut into bite size pieces
2 carrots, cut into 1/2-inch pieces
1 head cauliflower, cut into small florets
3 tbsp salt
1 tablespoon dried oregano
1 teaspoon red pepper flakes (optional)
1/2 teaspoon celery seeds
6-8 whole black peppercorns
1 cup white wine vinegar
1 cup olive oil
Combine, celery, carrots, and cauliflower in a large glass or ceramic bowl. Add the salt and oregano and rub it into the veggies. Cover the veggies with filtered water so they are soaking in the water.
Place in the fridge for twelve hours or overnight then strain off the water.
Whisk the vinegar and olive oil together with the black peppercorns and celery seeds ingredients. Place the veggies into a big jar and cover with the oil and vinegar mix. The veggies need to be fully covered by the vinegar and oil mixture so add more vinegar if needed. Leave in the fridge for a week before eating (if you have the discipline). This makes the veggies a little softer and more pickled.
There has been much interest in the full training for next year. It will only go ahead if there are ten people booked in by the end of December so I need people to take that interest to the next stage of the booking process. December 31st is the cut-off date for the first round early bird price. The full course is run in May and June 2018. Please share this information with anyone who you think may be interested. The Early bird prices are
Early Bird Prices
Paid before the 31st December 2017
Full Course is $8297 plus GST
Paid before the 31st January 2018
Full Course is $8778 plus GST
All 9 Modules Paid Upfront $9,078 plus GST
If you pay a module at a time the full course will come to $10,050 plus GST
Have a great week everyone and I hope you enjoy this pickle recipe.
Veet’s Vegan Cooking School – Byron Bay
Phone: +61 (0)2 6684 1507
Mobile: 0403 800 809
Email: [email protected]
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