Pickled vegetables

This is a perfect dish to have in the fridge for any occasion.

It’s very easy to do, it keeps some days in the fridge –in fact each day it is tastier, and it has 1000 possibilities. I like it especially to garnish a grilled fish, or with some mixed salad leaves or with some pieces of tuna fish in olive oil or as part of a “Buddha bowl”… 

Indeed, I like it so much that it never holds more than 3 days in my fridge 😛

3 zucchini

1 red bell pepper

1 yellow bell pepper

1 big onion (cut in julienne)

2 garlic cloves

8 black peppercorns

1 bay leaf

1 fresh thyme sprig

1 tablespoon honey

40 cl. cider (or white wine)

40 cl. vinegar

extra virgin olive oil


Cut the zucchini in slices of 1 cm.

Cut the bell peppers in thick strips.

Put 1 tablespoon of olive oil and the zucchini slices in a non-stick pan and sauté them for 2 or 3 min. Take them out and reserve them in a tray or plate.

Do the same with the bell peppers.

In the empty pan, put 1 tablespoon of oil + julienned onion + garlic + salt and cook it at low-mid heat.

Add the peppercorns +bay leaf + thyme.

After 1 or 2 min. add honey +cider + vinegar and cook it for a couple of minutes.

Pour this pickle-marinade over the vegetables. Mix all together and leave it to cool. Once it is cold, put it in the fridge for 24 hours.

Ready to eat!


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