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Pickled root vegetables Recipe

A great technique to use these vegetable all year long in your dishes

  • Preparation
    25mins
  • Cooking time
    5mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Carrot(s) with their greens : 2 whole
  • Black radish(es) : 0.25 whole
  • Garlic clove(s) : 1 whole
  • White alcohol vinegar : 10 cl
  • Caster sugar : 40 g
  • Whole pepper : 2 g
  • Rosemary sprig(s) : 1 whole
  • Pink radish(es) : 1 bunch
  • Spring onion(s) : 2 whole
  • Water : 25 cl
  • Fine salt : 20 pinch(es)
  • Coriander seeds : 2 Tsp
  • Orange(s) : 0.5 whole
  • Tarragon : 1 sprig
Method
  • 1. PREPARATION

    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. PREPARE THE JAR

    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.
    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. »

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