This easy-to-make preparation is unveiled to you by the team of our 1* restaurant. It is a happy blend of crispy vegetables, to adapt according to the season, marinated with aromatic herbs in rice and white vinegar. It will give peps to your appetizers, salads, meat, and fish.
We advise you to choose seasonal vegetables, richer in colors and flavors. Once pickled, you will be able to enjoy them all year long. Do not hesitate to play with contrasts and textures. This time we will use yellow and orange carrots, green and yellow zucchinis, cucumber, mini fennel, and stalks of celery.
To begin, cut the vegetables into thick sticks and/or diagonally. Then, boil the white and rice vinegar and pour them hot on the vegetables. Add aromatic herbs of choice to perfume the preparation, here black and pink peppercorns, fennel seeds, and fresh herbs such as some thyme and bay leaves. You can add a pinch of salt and sugar to taste. Opt for a hermetic jar like the Weck ones to keep your vegetable pickles.
This recipe was co-written by Yoann Phinera, Sous-Chef of Tour d’Argent.
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