There's a million recipes to preserve fruits and vegetables on the internet, for me pickles are my go-to. You can add them to spice up burgers, salads or even stews.

But what are pickles ? They're food that is pickled in a vinegary liquid or lacto-fermented. It works with fruits, veggies and even meat. We're only gonna talk about vinegar pickles today.

The pickles can be kept in the fridge for a month with this method. They're getting better with time, the flavors really develop. It's good to wait at least 24 hours before taste testing them. In my opinion, they're even better 2 to 3 days after but they're still edible before that.

For the jars, you could reuse old jam or pickles jars or you could invest in some mason jars or jars like that. I think 400-500ml is the idea size of jar so it's not too small or too big.

What vegetables can you pickle ? Pretty much all of them but here are a few examples :

• cauliflower
• carrot
• pearl onions
• gherkin
• red/white/yellow onion
• corn

And a lot more, you can experience with your favorite veggies !

Which spices can I use in pickles ? Basically every herbs, seeds or spices you can think of. Ground spices are less practical to use though, I stick to whole spices for this. Once again, a few ideas :

• fennel seeds
• cumin seeds
• coriander seeds
• mustard seeds
• garlic cloves
• peppercorns
• thyme
• bay leaves
• rosemary
• cloves

You have a lot to choose from !
FYI : don't panic if the garlic clove turns blue inside the jar, it's a reaction that happens with the vinegar. It changes its color but doesn't alter the taste !

The recipe is fairly easy, you heat the vinegar with water, salt and sugar. You chop the veggies the size you like and you pour the warm vinegar on top. Close the jar and wait. Easy, right ?

I'm gonna put 2 recipes for you below, one with cauliflower and one with red onions. I use pickled red onions in sandwiches : grilled cheese, burgers... It's so good. And the pickled cauliflower goes very well with charcuterie board alongside you traditional gherkins.

Pickled cauliflower :

• 1/4 cauliflower head
• 10 cl white vinegar
• 10 cl water
• 1 tbsp white sugar
• 1 tsp salt
• 1 garlic clove
• 6 fennel seeds
• 10 coriander seeds
• 10 black peppercorns

Sterilize your jar in boiling water for 30 seconds and transfer onto a clean kitchen towel.

Add peppercorns, peeled garlic clove, fennel seeds and coriander seeds at the bottom of the jar.

Cut the cauliflower in small pieces and add them to the jar too.

In a small sauce pan, add vinegar, water, sugar and salt. Bring to a boil and mix until the sugar is dissolved.

Pour the hot vinegar on the cauliflower, close the jar and let it cool at room temperature.

Then, keep the jar in the fridge for up to a month. It's best to wait between 48 and 72 hours before eating them.

Pickled red onion :

• 1 large red onion
• 10 10 cl white vinegar
• 10 cl water
• 1 tbsp white sugar
• 1 tsp salt
• 10 peppercorns (from Madagascar here)
• 1 clove
• 10 coriander seeds

Sterilize your jar in boiling water for 30 seconds and transfer onto a clean kitchen towel.

Add peppercorns, clove and coriander seeds at the bottom of the jar.

Mince the red onion thinly and add it to the jar.

In a small sauce pan, add vinegar, water, sugar and salt. Bring to a boil and mix until the sugar is dissolved.

Pour the hot vinegar on the cauliflower, close the jar and let it cool at room temperature.

Then, keep the jar in the fridge for up to a month. It's best to wait between 48 and 72 hours before eating them.

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