Pickled giardiniera + Remedium No. 6 herbal tea – Relaxation

If you love to experiment in the kitchen, this is the recipe for you. Even more so if you’re looking for something new to bring to the table other than the usual baked, grilled or sautéed vegetables. Making a pickle preserve is a super-healthy way to preserve ingredients that you may have left over in the fridge for longer, but more importantly to enjoy them in a completely different way than usual. Making it is not that difficult and the part that actively involves you is really minimal (what is needed is a bit of waiting time while the magic happens in the fridge), so much so that you will wonder why you have never made it before.

Per rendere ancora più intrigante e originale questa ricetta ci siamo affidati alla nostra collaboratrice Julia. Se la conservazione sottaceto non è nient’altro che il riposo di alcuni ortaggi in un liquido acido come l’aceto o il vino, nella nostra troverai quell’accorgimento che donerà un gusto ancora più ricco alle verdure che scegli di utilizzare. Come per altre ricette che ha ideato Julia (come quella per il porridge o per il chia drink) anche in questa vige il principio dello zero waste: a insaporire le tue verdure ci pensa il mix di ingredienti di una bustina di Remedium n.6 – Relax che avrai già utilizzato. 

The super-fresh flavor of this recipe can make a great accompaniment to a barbecue or outdoor picnic. In fact, Julia calls it a super summer recipe because of its flavors and color palette. And after you try it, we invite you to experiment again. Maybe we’re incurable optimists, but we’re willing to bet you’ll fall in love with this recipe and want to repeat it over and over again. And here’s the kicker: you’ll never be able to get tired of it, because it works with all seasonal vegetables!

Ingredients

• 1 bustina di Remedium n.6 – Relax (già utilizzata)
• filtered water
• rice vinegar
• 1 cucumber
• 1 bunch of radishes
• 1 small shallot

Proceedings

1. Begin by preparing the vegetables: cut the cucumber into strips (if possible, choose a small one for this recipe) and cut the radishes and shallots in half or quarters.
2. Put the already used Relax sachet in the bottom of a jar.
3. Find the best arrangement to fit all the vegetables in as well, and then fill the jar with rice vinegar up to halfway. One small caveat: If you use unflavored rice vinegar, add a teaspoon of salt and mix well before pouring the vinegar into the jar.
4. Fill the remaining half of the jar with filtered water (there should be about a 1:1 ratio of vinegar to water), until the vegetables are completely submerged.
5. Close with a lid and refrigerate for 1 day. The next day remove the herbal tea bag. Pickles can be stored for up to 3-4 days. The beauty of this recipe is that it works with any summer vegetable-try it with your favorite combinations!