Macédoine (Mixed Vegetable Pickle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- small white onions, fresh
- small bunches cauliflower florets, lightly blanched
- small cornichons (pickled gherkins)
- green beans
- very small pimentos
- artichoke heart slices, blanched
- vinegar, boiled
- mustard
- salt
Instructions
- Combine the small white onions, lightly blanched cauliflower florets, cornichons, green beans, small pimentos, and blanched artichoke heart slices.
- Pack the mixture into jars or pots. Cover generously with boiled vinegar that has been strongly enriched with mustard and lightly salted. Allow the elements of the macédoine to become sufficiently penetrated by the seasoning before using.