Achards or Spicy Vegetable Pickle Recipe
Achards or Spicy Vegetable Pickle
Flavors of Reunion Island
Total time: 15 to 30 minutes

Prep. and cooking time: 10 minutes
Waiting time: 2 days

Difficulty: Easy
Chef's Note

Vegetable "achards" are particularly easy to make. They are served as an accompaniment (to rice, grain or curry dishes) or even as an hors-d'oeuvre as part of a more European menu. On Reunion Island, it's not uncommon to find achards served as a sandwich filling - perfect for vegetarians.

Achards are an oil-packed hors-d'oeuvre that will keep for only a few days, because the vegetables have only been blanched, not cooked. On the other hand, you can extend their keeping time by adding a few spoonfuls of salt and storing the jars in the refrigerator.

While the original recipe comes from Reunion Island, these hors-d'oeuvres are also found in the French West Indies, where different vegetables are sometimes used. In fact, almost any vegetable can be used to make achards.


- 200 g (7 oz.) white Cabbage
- 200 g (7 oz.) green beans
- 200 g (7 oz.) carrots
- 200 g (7 oz.) cauliflower
- 1 large onion
- 4 cloves of garlic
- 50 g (2 oz.) ginger root
- 1 tsp. turmeric
- 1 tsp. mustard seed
- 2 tbsp. vinegar
- Oil
- Salt and pepper
  1. Peel and cut the vegetables into thin strips; blanch in boiling water with the pinch of salt for 5 minutes; drain and dry well with a kitchen towel;
  2. mash the garlic, ginger and chili in a mortar with the vinegar;
  3. heat the oil in a pot without letting it bubble; add the saffron;
  4. place the vegetables and the seasonings from the mortar into a large bowl; pour the hot saffron oil over top and combine well;
  5. let marinate for two days in a cold place before serving; or while still very hot pack into hot sterilized jars.
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