Giardinièire (pickled garden vegetables)


You'll need to begin this recipe two days ahead.

You'll need

  Beetroot 500 ml (2 cups) raspberry vinegar 200 gm raw caster sugar 50 gm sea salt 4 juniper berries 1 bunch baby beetroot, trimmed, peeled, large ones halved   Cabbage ¼ each red and Savoy cabbage (about 250gm of each), thinly sliced 40 gm (¼ cup) sea salt 65 gm caster sugar 60 ml (¼ cup) white wine vinegar   Carrots and radish 1 tsp coriander seeds, crushed 500 ml (2 cups) white wine vinegar 250 gm caster sugar 75 gm sea salt 1 bunch each Dutch carrots and radishes, trimmed   Cauliflower 500 ml (2 cups) tarragon vinegar 350 gm caster sugar 4 each thyme sprigs and fresh bay leaves ¼ tsp yellow mustard seeds 1 cauliflower, broken into florets To serve: crusty bread and mâche cress

Method

  • 01
  • For beetroot, combine all ingredients (except beetroot) and 800ml water in a saucepan. Boil over medium heat, add beetroot, cook until tender (8-15 minutes). Cool, refrigerate until pickled (1-2 days).
  • 02
  • For cabbage, combine cabbage and salt in a non-reactive bowl, stand, stirring occasionally, until wilted (1 hour). Add sugar and vinegar, toss to combine, refrigerate until pickled (1-2 days).
  • 03
  • For carrots and radish, heat a saucepan over medium-high heat. Add coriander seeds, stir until they pop (1-2 minutes), add vinegar, sugar, salt and 750ml water. Bring to the boil, cook for 5 minutes. Add vegetables, then cook for 2 minutes. Cool, refrigerate until pickled (1-2 days).
  • 04
  • For cauliflower, combine all ingredients (except cauliflower) and 800ml water in a saucepan. Simmer over medium heat, add cauliflower, cook until tender (3-5 minutes). Cool, refrigerate until pickled (1-2 days).
  • 05
  • Serve pickles and cress with crusty bread.

At A Glance

  • Serves 10 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 10 people

Featured in

May 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool