Pickled Vegetables Recipe

Servings: 10-12

These vegetables have a great flavor and a nice bite and are the perfect accompaniment to pork rillettes. They are also great with sandwiches and even in Bloody Mary cocktails.


  • 1 cup haricot verts, trimmed
  • 2 bunches baby carrots, peeled, tops trimmed off
  • 1 cup cauliflower florets
  • 1 medium yellow onion, sliced into thin pieces
  • 1 red pepper, sliced into thin pieces
  • 1 cup zucchini rounds, 1/4" thick
  • 2 cups white wine vinegar
  • 2 cups water
  • 2 Tbsp. kosher salt
  • 1/2 cup sugar
  • 2 tsp. coriander seeds
  • 1 whole clove
  • 1 Tbsp. whole black peppercorns
  • 2 whole red Thai chilies
  • 4 cloves garlic, peeled and smashed
  • 2 sprigs fresh thyme
  • 1 sprig fresh oregano


  1. Separately blanch the haricot verts, carrots, and cauliflower florets in salted water and then plunge into an ice water bath to stop cooking.
  2. Place the vinegar, water, salt, sugar, herbs, spices, and chilies into a heavy bottomed pot and bring to a rapid simmer.
  3. Place all of the vegetables into a jar large enough to hold them comfortably and pour the hot liquid over them.
  4. Let the jar sit until the liquid cools and then cover it and place in the refrigerator.
  5. Allow the vegetables to marinate for at least 24 hours before eating.

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