Name: Giardinièire (pickled garden vegetables)
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 10
Ingredients: 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

Giardinièire (pickled garden vegetables)

Australian Gourmet Traveller recipe for giardinièire (pickled garden vegetables).

Serves 10

Prep

20M

Cook

1H 15M

Total

1H 35M

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

Ingredients

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

Main

1.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).

2.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).

3.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).

4.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).

5.Serve pickles and cress with crusty bread.

Styling by Geraldine Muñoz

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

Main

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