Recipe Pickled vegetables

Fresh, crunchy, tasty... these are the vegetables stored in vinegar cans! Perfect for a summer aperitif, they'll add that little touch of acidity that your palate loves so much. And your palate has a choice: cider vinegar, sherry vinegar, white vinegar...? And why not all of them!

Légumes au vinaigre
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Preparation time:
30 min
Shelf life:
4 months
Community rating:


Number of persons: 4-6 servings
  • 500 g baby carrots
  • 180 g green beans
  • 1 yellow and 1 green pepper
  • 1 stalk of celery
  • 200 g cherry tomatoes
  • 1 bunch of small fresh onions
  • 2 cloves of garlic
  • 1 small bunch of dill
  • 1 litre white spirit vinegar
  • Salt, pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diamètre : 70)


  • Peel the carrots and slice into sticks. Peel the onions. Remove the stalks from the green beans and tomatoes. Cut the celery stalks into sticks.
  • Place the vegetables, onions and garlic cloves in boiling salted water (20 g/l) and allow to boil for 3 minutes. Proceed in small batches.
  • Remove with a skimmer, cool immediately in a bowl of iced water, then drain and dry.
  • Place the preserved vegetables in the jars, add the dill and cover completely with the boiling vinegar (vegetables in vinegar will go mouldy if poorly covered). Close and leave to macerate for 1 month in a cool, dark place.

NB: This is just an example. You can make up your own mixes of pickled vegetables: pickled onions, asparagus, gherkins, artichokes... everything can be preserved in vinegar!

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1 comment

Belle recette je vais essayer.

Frelin jean Christophe

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