• 1 litre water
  • 200 ml white wine vinegar
  • 225 g honey
  • 3 sprigs thyme
  • 4 bay leaves
  • 10 g salt
  • 10 g black pepper
  • 350 g clean spring onion into pieces of 3 cm
  • 400 g carrots into pieces of 3 cm
  • 1 yellow sweet pepper into strips
  • 1 red sweet pepper (capsicum) into strips
  • 2 sprigs of tarragon
  • 1 tbsp chopped dill
  • 20 little cornichons (baby cucumbers about 3-4cms long)

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

What is nicer than your own jar of pickled vegetables! This recipe will keep well for one week and is delicious with some meats, antipasto or as part of a salad.

Total votes: 376


Bring the water with the vinegar, honey, thyme, bay leaves, pepper and salt to boil.
Add the pepper and carrot and let it quietly simmer for about 20 minutes.
Add the spring onions and cook now another 10 minutes on low heat.
Put the vegetables with water in a bowl, add the cornichons and cool quickly in ice water.
When it has cooled you can add the dill to it and keep it in the refrigerator in a sealable jar.
Try cauliflower, white cabbage or small onions, so you get different flavors in a jar.
Enjoy with your meal!

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