Irish Examiner - Weekend - - Food -

Makes 2 medium Kil­ner jars 140g (scant 5oz) dairy salt cold wa­ter to cover 1 cel­ery stalk, diced into 7mm (1/3 inch) 1 cup of tiny cau­li­flower flo­rets 1 cup car­rot, and diced into 7mm (1/3 inch) 1 red or green pep­per, seeded and diced into 7mm (1/3 inch) 75g (3oz) green olives, stoned, peeled and sliced 1 ta­ble­spoon dried oregano or 2 ta­ble­spoons fresh mar­jo­ram, chopped 2-4 jalapeno pep­pers (seeded and thinly sliced) OR 1 tea­spoon chilli flakes 225ml (8fl oz) white wine vine­gar 225ml (8fl oz) ex­tra vir­gin olive oil 1/2 tea­spoon freshly ground black pep­per

Day 1

Dis­solve the salt in the wa­ter, add the diced cel­ery, car­rots, tiny cau­li­flower flo­rets, pep­per, olives and thinly sliced fresh chilli if us­ing. The veg­eta­bles should be cov­ered in the brine. Cover and re­frig­er­ate overnight.

Day 2

Drain and rinse the veg­eta­bles in cold wa­ter and drain again. Mix the oil and vine­gar with the chilli flakes (if us­ing), mar­jo­ram and freshly ground black pep­per.

Trans­fer the veg­eta­bles into 1 or 2 ster­ilised Kil­ner jars. Cover with the pick­ling liq­uid. Al­low to mari­nade at least overnight but the gi­a­r­diniera will keep for weeks and get bet­ter and bet­ter.

Note: A cup mea­sure equals 225ml (8fl oz)

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