Giardiniera is a crunchy relish of pickled vegetables preserved in oil and vinegar. Its name means ‘gardener’ in Italian, because it celebrates the bounty of the veg patch.

For their giardiniera, Cultjar uses a mix of cauliflower, carrot, courgettes and onions. Red and yellow peppers add sweetness and a pop of colour. They’re preserved in olive oil and red wine vinegar. The vegetables remain crisp and crunchy with a hint of acidity.

In Italy, giardiniera is eaten as an antipasto. The tangy vegetables complement cured meats and aged cheese, refreshing your palate between bites. You can mop up the leftover oil with squares of warm focaccia.

Giardiniera has an addictive sweet-sour flavour. You can serve it with olives and grissini as a pre-dinner nibble. Or, chop it up to add to salads and crostini. In the US, it’s a popular topping for hot dogs and roast beef sandwiches.

Store in a cool, dark place. Refrigerate after opening and consume within 28 days.

About Cultjar

Cultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Cauliflower, red wine vinegar (sulphites), olive oil, red peppers, yellow peppers, carrots, courgettes, red onions, white onions, sugar, red chillies, salt.

Allergy advice: For allergens see ingredients listed in bold. May contain soy and gluten.