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


  • 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
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At A Glance

  • Serves 10 people

Featured in

May 2009

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