Radish, carrot and zucchini pickles with thyme


For 4 jars

  • 8 early carrots
  • 3 small zucchini
  • 16 radishes
  • 4 cloves of garlic
  • 4 spring onions
  • 1 liter of water
  • 60 cl of cider vinegar
  • 1 teaspoon(s) of salt
  • 1 teaspoon(s) peppercorns
  • 80 g of sugar
  • 1 teaspoon(s) of pink berries
  • 1 tablespoon(s) coriander seeds
  • 4 bay leaves
  • 1 bunch of thyme


  1. Wash and boil your jars.

  2. Peel the carrots and cut them into sticks or strips. Wash the zucchini and cut them into sticks or strips. Wash the radishes and cut them in 2 or into thin slices. Peel the garlic cloves. Cut the spring onions in 2.

  3. Divide the vegetables into the jars.

  4. In a saucepan, bring the water, vinegar, salt, pepper, sugar, pink peppercorns, coriander seeds, bay leaves and thyme to a boil. Then pour over your vegetables to cover them completely.

  5. Close the jars and let them rest for at least 1 week. After opening, store them in the refrigerator.

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