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Pickled Vegetables Recipe

These baby vegetables make an excellent garnish for charcuterie-type starters, such as robust-tasting patés & terrines; while the left over liquid makes an excellent salad dressing.
It may seem rather long-winded to make, and the quantities perhaps large, but is worth it, as it keeps for a long time in the fridge.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


1 litre/1.9 pints neutral-tasting Vegetable Oil (so not olive)
568ml/1 pint Dry White Wine
284ml/½ pint White Wine Vinegar
1 Sprig of fresh Rosemary
2 Bay Leaves
1 Srig fresh Thyme
1 Sprig fresh Tarragon
1 tablespoon (15ml) Sugar
1 tablespoon Black Peppercorns
6 big Carrots – well scrapped & cut into batons 4cm x 0.5cm (1½” x ¼”)
1 small White Cauliflower, divided into little florets (to match the carrots in scale)
180g/6 oz Baby Sweetcorn
6 very-dark-green Courgettes – the seeds removed, then cut as the carrots
1 Cucumber – the seeds removed, cut as the carrots & courgettes
1 each Green, Red & Yellow Pepper (Capsicum) – deseeded, quartered, then cut into strips.
1 rounded teaspoon (5ml) Salt.


1. Put the oil in a non-reactive saucepan (so stainless steel or glass, not aluminium) with the wine vinegar, all the herbs, the sugar & black peppercorns. Bring this gently to a simmer and cook for 10 minutes.

2. Now cook the vegetables in stages.

3. First immerse the carrots for 1 minute.

4. Then add the cauliflower for a further minute, followed by the courgettes, baby sweetcorn, pepper and lastly cucucumber - allowing about a minute between each addition. The carrots will have cooked for 5 minutes by the time you add the cucumber.

5. Stir carefully to avoid breaking anything up and cook for a further 2 minutes.

6. Add the salt.

7. Remove from the heat, and with a slotted spoon, remove all the vegetables from the liquid.

8. Place these in glass jars (first sterilised in a low heat in the oven, or at maximum heat in a dishwasher) - removing any obvious bedraggled pieces of herbs - and pour the liquid over.

9. Allow to cool before sealing or covering with clingfilm.

10. Leave in the fridge for a minimum of 2 days before using, to allow the flavours to further develop.

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pickled vegetables
pickled vegetables