Giardiniera: Spicy Pickled Vegetable Medley

1. 1 Fresh cauliflowerpacote 700 g ≈ $3.00 120 g
2. 2 Carrots≈ $1.50 por kg 70 g
3. 3 Celery stalkspacote 400 g ≈ $2.20 50 g
4. 4 Bell peppers≈ $6.00 por kg 60 g
5. 5 Fresh chilipacote 100 g ≈ $1.00 5 g
6. 6 Vinegar 9%pacote 500 ml ≈ $1.30 70 ml
7. 7 Olive oilpacote 500 ml ≈ $9.00 30 ml
8. 8 Salt 8 g
9. 9 Sugar 8 g
10. 10 Black peppercorns 1 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Break the cauliflower into small florets, slice the carrot² into 4 mm rounds, and cut the celery³ and bell⁴ pepper into 2 cm pieces. Slice the chili into rings.

2. Bring 1 l water to a boil in a saucepan, add the florets and carrot² for 2 minutes, drain, and immediately cool with cold water.

3. Pack all the vegetables and peppercorns tightly into a 0,5 l jar.

4. Bring 100 ml water with 70 ml 9% vinegar⁶, 8 g salt, and 8 g sugar to a boil in a small saucepan. Pour over the vegetables.

5. When the marinade has cooled, pour in 30 ml olive⁷ oil and close the jar with a lid.

6. Refrigerate for 12 hours. Store in the refrigerator for up to 14 days.