- Preparation: 10 min
- Cooking: 5 min
- Complexity: Easy
Ingredients for 6 people
- 6 carrots
- 1 white cabbage
- 2 christophines
- 200g green beans
- 1 onion
- 2 cloves of garlic
- 1 large chilli
- Saffron
- Vinegar
- Oil
- Salt
Preparation
- Peel the carrots and christophines, then cut into thin sticks. Finely shred the white cabbage into strips. Trim the green beans and cut into strips. Slice the large chilli lengthwise. Prepare all vegetables in uniform strips for even pickling.
- Chop the onion and crush the garlic cloves.
- Heat a little oil in a pan and sauté the onion and garlic until softened and fragrant.
- Add the prepared vegetables, stir well to combine, season with salt, and sprinkle in saffron.
- Cook for 5 minutes, stirring occasionally to blend flavors.
- Remove from heat, let cool slightly, then add vinegar to taste. Stir thoroughly and chill to develop the tangy pickled flavor.
This straightforward technique delivers crisp, flavorful pickled vegetables—a reliable staple from seasoned home cooks worldwide.
