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Ingredients 12
Servings 0


  • vegetables, chopped
  • 1
    part white vinegar
  • 1
    part white wine
  • 2
    parts olive oil or a mixture of sunflower and olive oils
  • black peppercorns
  • allspice
  • fennel seeds
  • coriander seeds
  • thyme or rosemary
  • bay leaf
  • sliced orange rind, slices of lemon with the rind are necessary for the right piquant flavour.
  • coarse salt


Place everything in a large, wide stainless steel or enamelled pot pot and pour over the liquids.
Add 15 ml (1 tbsp) coarse salt to every 2 litres (8 cups) of vegetables.
Bring to the boil, then simmer for a minute before removing it from the heat and allowing to cool.


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