To accompany a terrine, a cold dish or to prepare a salad, nothing like pickles, these canned vegetables which must be made about a week before being used. In The bon vivant table Saturday on Europe 1, the chef Yves Camdeborde proposed his method for making these pickles and in particular Green Meat radish pickles, recognizable by their green exterior color, or Red Meat. But this also applies to other root vegetables, as long as you do not mix all these vegetables in your pickles!

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A recipe to make a week in advance

In 15 minutes flat, here’s how to make pickles that can be tasted after a week in the refrigerator.

Yves Camdeborde pickles:

Ingredients for the marinade:

  • 1 liter of mineral or filtered water
  • the skin of half an orange
  • the skin of half a lemon
  • 25 cl of white vinegar
  • 175 grams of honey
  • 1 bay leaf
  • 1 sprig of thyme

Ingredients for the jar:

  • 500 grams of vegetables
  • 1 star anise
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of coarse salt

Preparation for cooking the marinade:

1. Put all the ingredients in the pan

2. Bring to a boil

3. Simmer for five minutes on low heat then remove from heat and cover

4. Leave to infuse for 15 minutes

5. Filter using the Chinese and return the resulting liquid to the saucepan

6. Reserve

Preparation for the vegetables in the jar:

1. Wash the vegetables and cut them finely into slices either with a knife or with a mandolin

2. Put them in the jar with all the other ingredients


1. Bring the reserved liquid to a boil and fill the jar with it. Close the jar tightly, turn it over and let it cool.

2. Once cold, keep it for a week in the refrigerator before eating it.