To Italians, Giardiniera is a way of saying pickled vegetables preserved in olive oil. The exact translation is ‘gardener’ It is usually eaten as a an antipasto, with cured meats or cheese and sometimes it is added to salads.
Olive oil, white wine vinegar, tenderstem broccoli, courgettes, fennel, asparagus, salad onions, sugar, sugar snaps peas, salt, celery, peas, broad beans, garlic, mint. Allergens in BOLD.
REFRIGERATE AFTER OPENING & CONSUME WITHIN 1 MONTH.
DRAINED WEIGHT 325g.
NUTRITIONAL INFO PER 100G: ENERGY 652.1kJ / 157.5kcal, FAT 13.9g OF
WHICH SATURATES 2g, CARBOHYDRATES 5.1g, OF WHICH SUGARS 4.1g,
PROTEIN 2.1g, SALT 1.4g
Refrigerate After Opening & Consume Within 1 Month.
Like many other things, it is often the case that each Italian family have their own recipe for Giardiniera, something that has been shared across several generations. In Chicago, Giardiniera is often used as a pizza topping and in New Orleans it is added to subs. We like to serve this delicious sweet and sour pickle as guests arrive for a drinks party or family meal.
#cultjar to share & win Each month we give away a £50 voucher to the person that shares the best examples of how to enjoy their CULTJAR or the reuse of the empty
All of our Cultjars have been handmade in small batches by experienced chefs in our specialist kitchen in Somerset, using excellent quality and nutrient rich produce. We do not use any artificial preservatives and all of our ferments are unpasteurised, which means that they continue to ferment and retain all the good bacteria.