A great way to prolong your vegetables. Childhood memories come back when making these. I was pleasantly surprised when I pickled my aubergine. They became a bright purple colour. These vegetables are great served with bread and oil or as a side starter dish.


  • For the pickled aubergine:
  • 4 aubergines sliced length ways and then sliced in thin strips
  • 4 tablespoons course salt
  • Small handfuls of parsley, mint and basil chopped
  • 4 garlic cloves sliced thinly
  • 1 small red chillie sliced thinly
  • 200ml white wine vinegar
  • 2 tablespoons oil
  • Small sterilised jar
  • For the giardiniera:
  • 2 small cauliflowers chopped into small pieces
  • 12 girkins sliced
  • 3 red chillies sliced thinly
  • 6 garlic cloves (3 sliced thinly and 3 sliced whole)
  • 5 large red long peppers sliced in thin rings
  • 2 onions chopped
  • 6 carrots diced
  • 4 celery sticks sliced
  • ½ cabbage chopped
  • 2 tablespoons coriander seeds
  • 10 bayleaves
  • 2 tablespoons pepper corns
  • 1 tablespoon salt
  • 2 litres white wine vinegar
  • 2 large sterilised jars


  1. For the pickled aubergine:
  2. Place thinly sliced aubergine in a colander with the salt. Place a pot underneath and leave for two hours.
  3. Once the time is up squeeze any remaining water out of the aubergines.
  4. Add the aubergines mixed with the herbs and chillies into a small sterilised jar packed tightly.
  5. Boil the vinegar and then add on top of the aubergines.
  6. Add in the oil.
  7. Seal and leave for two weeks.
  8. Serve with some added olive oil.
  9. For the giardiniera:
  10. Mix all the ingredients together except for the vinegar.
  11. Place the vegetables tightly into two large sterilised jars.
  12. Boil the vinegar and distribute evenly into the jars until the vinegar reaches the top of the jar.
  13. Seal for at least two weeks before serving.