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Preserved pickled root vegetables Recipe

Ingredients for people

  • Carrot(s) with their greens : 2 bunch
  • Pink radish(es) : 10 whole
  • Black radish(es) : 0.25 whole
  • Spring onion(s) : 2 whole
  • Water : 250 ml
  • White wine vinegar : 100 ml
  • Fine salt : 20 g
  • Caster sugar : 40 g
  • Coriander seeds : 5 g
  • Whole pepper : 2 g
  • Orange(s) : 0.5 whole
  • Rosemary sprig(s) : 1 whole
  • Tarragon : 1 sprig
  • Garlic clove(s) : 1 whole
  • 1

    Zest the orange.
    Peel the carrots and cut into large angled slices.
    Remove the tops and tips from the radishes leaving 2cm at the top then slice in two.
    Chop the black radish in 4 slices lengthwise with out peeling and then into 3mm slices crosswise.
    Remove the tops from the spring onions leaving 2cm at the top. Cut into quarters.
    Peel the garlic.

  • 2

    For the brine
    Place all the other ingredients in a large pan, bring to a boil and let cool.

  • 3

    To sterilize the jar
    Place in a pot of boiling water for several minutes to sterilize. Let dry with out wiping. Boil the joint.

  • 4

    The canning
    Fill the jars with the vegetables, cover in brining liquid. Cover firmly making sure the joint is properly in place.

  • 5

    Sterilize at 100° for 40 minutes.

Chef's tip

«The pickled vegetables are perfect after 2 weeks in the marinade. Before this time, they will be too firm and not flavored enough. They keep for several weeks in the refrigerator. »

A mixture of spring vegetables in a light pickle, preserved for you to enjoy later in the year

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  • Preparation  25mins
  • Cooking time  50mins
  • Rest time  0h