The pickle word is of Persian origin and means vegetables preserved in brine.

Pickles are a popular appetizer that does not come to our menus only in the fasting season. Especially the pickled cucumbers are perfect with burgers!



  • 2 large carrots, cleaned and cut into thick slices
  • 5 celery stalks, cut into chunks
  • 5-6 cauliflower tassels
  • 5-6 small cucumbers
  • 5-6 peppers horns, whole
  • 1/2 water glass vinegar
  • 1 tablespoon pepper grains
  • 1 tablespoon salt


  • First wash the vegetables, cut them and blanch them in boiling water for 3 minutes.
  • Remove them with a pierced ladle and put them in a large sterile vase. Add salt, pepper and cover them with some of the water they boiled in. Add vinegar and let them cool down.
  • Seal the jar. After 24 hours they can be consumed.
  • Once it is opened, store it in the fridge.
  • Remember that vinegar and salt are naturally conservative. Also, blanching vegetables is necessary.

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