Varied and colorful vegetable pickles

1. Boil 2 liters of water with gray salt, then let cool at room temperature.
2. Wash, peel and cut the vegetables according to your inspiration. Leave the skin of the cucumber but take care to remove the seeds deemed indigestible.
3. Once the vegetables are ready, keep them immersed in the brine for 2 hours in the fridge.
4. Drain the vegetables, put them in jars and cover with vinegar / spices mixture.
5. Close the jars and let macerate at least 45 days before serving them as an aperitif with fresh goat or as a starter, ideal with a country terrine! The jars keep for 6 months in the fridge.

See the recipe for Pierre Petit's campaign terrine: Click here

Unpublished recipe of chef Pierre Petit for Le Parfait.