Rosé Pickled Veggies 

Elevate your pickled vegetable game with our recipe featuring a splash of rosé. This recipe is not only incredibly easy to prepare but also ideal for any time of the year. The delicate hint of rosé adds a satisfying crunch. Get creative with your choice of seasonal veggies and don’t be afraid to experiment with various herb and vegetable combinations.


  • Mirabeau Classic Rosé
  • Seasonal Veggies (Radishes, Green Beans, Red Onion)
  • 1.5 Cup White Vinegar
  • 1/4 Cup Sugar
  • 3 Cloves of Garlic
  • Salt
  • Fresh Herbs (Thyme, Rosemary)


  1. Firstly, sterilise jars in the oven for 10 minutes at 140 degrees. While jars are in the oven, chop your selected veggies.
  2. To a saucepan, add white vinegar, Mirabeau Classic Rosé, salt, sliced garlic, herbs, and sugar. Bring the liquid to a boil and stir until the sugar dissolves. Taste and adjust the flavour if needed.
  3. Add sliced vegetables to the sterilised jars.
  4. Carefully pour the pickling liquid over the veggies, ensuring they are fully submerged. Make sure you add the garlic and herbs from the saucepan too.
  5. Cool on the counter for a couple of hours before covering and placing in the fridge.
  6. Then refrigerate for at least 24 hours. The flavours will deepen and intensify the longer it marinates. And they can be kept for up to 2 months in the fridge!

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