Rosa Matto's giardinera pickles recipe is a great way to preserve garden produce, and the perfect activity for a lazy weekend afternoon.

Recipe Rosa Matto | Photograph Brendan Homan | Styling Natalie Homan

Garden pickles (giardiniera)

Makes 1kg

1kg mixed seasonal vegetables, such as carrots, cauliflower, red capsicum, tiny Brussels sprouts, peeled and cut up as necessary

1/2 cup salt

600ml white wine vinegar

100ml dry white wine

1 tbsp each salt and sugar

1-2 bay leaves

1 tbsp fennel seeds

1 clove garlic, peeled and sliced

1 whole chilli

Olive oil

Place the prepared vegetables in a large glass or stainless steel bowl. Pour 1/2 cup salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight to draw out moisture. Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place the bay, fennel, garlic and chilli in each jar. Bring the vinegar, water, sugar and salt to a boil.

Pour the boiling brine over the vegetables leaving a little more than 2cm gap from the top. Pour the olive oil over the top. Wipe the rims with a wet paper towel and seal the jars.

If you plan to use the giardiniera soon, keep the jars in the fridge where they will keep for about a month. If you want the giardiniera for long-term storage, seal the jars with the lids and put them into a large saucepan with folded tea towels on the bottom. Fill with cold water and boil the jars for 20 minutes. Allow to cool in the water. These will store in a dark cupboard for up to a year. Refrigerate after opening.