Giardinièire (pickled garden vegetables)

AT A GLANCE

  • Serves 10 people

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

  •  
  • 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.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

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