Giadiniera Pickled Vegetables

, from Issue #35. August, 2015
Photography by Aaron McLean.
Giadiniera Pickled Vegetables

The pickling liquid makes enough brine for one batch of each pickle – enough to fill a 7 cup capacity jar. Use the equivalent capacity of smaller jars if you only want to make a small batch of each vegetable.


Pickling liquid
2 cups white vinegar
2 cups water
2 tablespoons sea salt
1/3 cup caster sugar

Carrots – orange
about 4 bunches baby carrots
wide strips of peel from 1 lemon
3 small bay leaves
1 teaspoon each yellow mustard seeds and caraway seeds

Carrots – purple
about 4 bunches baby carrots
3 whole cloves garlic, peeled and halved
2 sprigs rosemary
2 teaspoons whole coriander seeds

1 medium cauliflower
2 long red chillis, thinly sliced
2 teaspoons whole cumin seeds
4 sprigs dill

Green beans
800 grams round green beans
wide strips of peel from 1 orange
3 cloves garlic, peeled and halved
2 teaspoons whole black peppercorns


Pickling liquid: Put all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the salt and sugar.

Method for each vegetable: Prepare as per the instructions and blanch in boiling salted water for the specified time. Drain well and transfer to the jar along with the flavourings. Pour in the hot pickling liquid, filling the jar right to the top then seal tightly. 

Carrots: Peel and trim the tops of the carrots, leaving any very small carrots whole and halving the rest. Blanch for 3-4 minutes. The purple carrots will release their colour when added to the pickling liquid. If you want the orange carrots to stay brightly coloured you will have to cook them separately.  

Cauliflower: Cut the cauliflower into large, walnut-sized florets. Blanch for 3-4 minutes.

Green beans: Trim off the stem end of the beans. Blanch for 2-3 minutes.