Recipe Pickles in a jar

HERE IS A CONDIMENT THAT WILL TANTALIZE YOUR TASTE BUDS. VINEGAR AND SALT PUT FORTH ALL THEIR CHARACTER IN THE BRINED VEGETABLES. THE BRITISH PICKED VEGETABLES ARE A CHEAP DISH, SO WHY DEPRIVE YOURSELF?

Pickles en bocal
Preparation time:
30 min
Shelf life:
Several months
Difficulty:
Community rating:

Ingredients

Number of persons: Several
  • 250 g coarse grey salt
  • 1 yellow pepper
  • 1 green pepper
  • 5 minced garlic cloves
  • 3 tsp seeds
  • 1 cauliflower
  • 1 onion studded with coriander
  • 4 carrots
  • 1 cucumber
  • 3 tsp pepper
  • 1 red pepper
  • 1 litre white vinegar
  • 3 tsp grainy mustard seed

Recommended products

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

Preparation

  1. Boil 2 liters of water with the gray salt, then allow to cool to room temperature.
  2. Wash, peel and chop the vegetables according to your desire. Leave the skin of the cucumber but make sure to remove the seeds judged to be indigestible.
  3. Once the vegetables are ready, keep them immersed in the cooled brine for 2 hours at room temperature.
  4. Drain the vegetables, put them in jars and cover them with the vinegar /spice mixture.
  5. Close the jars and allow to steep at least 45 days before serving as an appetizer with fresh goat cheese or as a main course, ideal with a terrine of champagne!

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2 comments

Bonjour. J’aimerais des précisions quant à la recette. Faut-il utiliser et mettre en bocal la saumure ayant servi pour conserver les légumes 2h au frigo ? Ou alors ne mettons dans le bocal que du vinaigre et des aromates ? Merci pour vos précisions

Isabelle Cartier

Dans la recette des pickles , dans la liste des ingrédients vous indiquez
3 cc à café de graines, pouvez-vous préciser et donner des exemples de graines ? Merci pour votre réponse

Christine Le Mouillour

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