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[Lesley]

This is a long shot but I'm hoping someone may be able to help........

 

At the hospital the other day I was reading a BBC Good Food magazine that was entitled ITALIAN - it was all Italian recipes. There was a recipe for preserved Italian vegetables in it - arranged in a square Kilner type jar. I know they were simmered in vinegar and then preserved in oil.

 

I've no idea how old the magazine was and I had to leave in a hurry to get Lauren to the right hospital after they'd booked her into the wrong one ( ) so I didn't get chance to write it down (or rip it out!!) and I've looked all over the BBC Good Food site, and Googled, and Wiki'd.......

 

I don't suppose someone recognises it and may have kept it?

[The Dogmother]

I'll ask my mother if there's a family recipe lurking at home somewhere.

[kerryegg]

Would Italian pickled vegetables do? Plenty of recipes if you google and sounds much the same. Got rather hungry reading them. Worth a try I think.

[The Dogmother]

OK, I had to call my aunt as my mother couldn't remember anything about it She says that they used to boil them in vinegar and then store in a jar, covered with the vinegar and then topped with olive oil - is this what you were looking for? It's sort of like chutney or pickle without all the chopping.

 

This is how she remembers the recipe....

 

Ingredients:

 

Tiny onions/shallots, peeled and soaked in cold water for an hour

Baby carrots, peeled and cut into batons

White celery, stalks only, take off filaments and cut into short lengths

A cauliflower

2 pints of white wine vinegar

Olive oil

A couple of bay leaves

3 or 4 cloves

1 teaspoon peppercorns

1 tablespoon sea salt

 

(she says that you can also use other veggies like zucchini or french beans)

 

Method:

 

Boil up the vinegar with the herbs, spices and salt, while it's heating separate the cauliflower florets. When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes. Put them into the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy in case teh vinegar you cooked them in isn't enough. Sprinkle a tablespoon of olive oil over the top of each jar (acts as a seal) cover them tightly, and let them cool. Store them in a cool dark place for a couple of weeks to marinate, then use use. They shoudl keep for about a year.

 

I remember the jars lined up in Nonna's pantry, but hated the vegetables when I was younger, I was in charge of watchign the jars boil to sterilise them. They also used to make their own passata and boil it in the jars.

 

I took this down over the phone, so I hope it is right!

[Lesley]

Thank you - it was similar to that but I'm sure that they were stored in oil, not just on the top. The jar looked lovely with the layered veg. I might give them a go and see what they're like.

 

 

I didn't google 'pickled' just 'preserved', so I could have another look.

[Milly]

I haven't tried it, but there is a recipe in Delia's How to Cook for Giardiniere Pickles/Italian Gardener's Pickles. They look very nice, layered in a jar.

 

Actually, it's on her website too, I just looked. (Which is handy, as it would have been a long list of ingredients to type out!)

 

Giardiniere Pickles

 

 

Milly

[Lesley]

Thanks Milly, that is similar