Green giardiniera

Green giardiniera

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  • Makes 750 g
  • Easy
  • Carb Conscious Fat conscious Health conscious Meat-free wheat and gluten free
  • 20 minutes, plus overnight brining

“I found out about giardiniera while researching things to do with excess veggies. And it turns out this recipe makes a great gift, too.”


  • 100 g celery, finely diced
  • 200 g broccoli, cut into small florets
  • 1 medium onion, finely chopped
  • 100 g green beans, thinly sliced
  • 2 T salt
  • 100 g pitted green olives, sliced
  • 5 Woolworths Padrón peppers, thinly sliced
  • 100 g spring onions, thinly sliced
  • 100 g cucumber, finely diced
  • 4 cloves garlic, thinly sliced

Cooking Instructions

1. Combine the celery, broccoli, onion and green beans and place in a bowl with the salt and enough water to cover. Cover and chill overnight.

2. The next day, drain the vegetables and discard the salt water. Add the remaining ingredients and combine well before putting into jars and sealing. Chill and allow the flavours to develop for a day or two before eating. Store in the fridge for up to two weeks.

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Photographs: Jan Ras
Food Assistant: Mia Wentzel

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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