Filter
Reset
Sort ByRelevance
Sassyangelkiwi Donna-Maree Aus
Carrot-radish pickle
Vegetables preserved in vinegar with herbs, that's a pickle.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the roots and cut into 2 cm sloping pieces. Cut the radishes into quarters and the white of the spring onions into 2 cm sloping pieces.
-
Prick some holes in the red pepper with the tip of a sharp knife.
-
Put the carrot, radish, spring onion, red pepper and peeled garlic in the jar.
-
Bring the vinegar to the boil with the water, the peppercorns, the mustard seed, the salt and the sugar until the sugar has dissolved.
-
Pour the boiling vinegar water into the vegetables until they are completely underneath. Allow the pickle to cool to room temperature in the open container. Close the pot.
-
Allow to marinate in the refrigerator for at least 24 hours until use. Yummy! .
Blogs that might be interesting
-
20 minSide dishzucchini, winter carrot, thyme, egg, mineral water with carbonic acid, flour, cornstarch, frying oil,zucchini-thyme fritters
-
50 minSide dishpotatoes, winter roots, celeriac, swede, garlic, fresh parsley, walnuts, old cheese, walnut,grilled winter vegetables with walnut pesto
-
30 minSmall dishRed pepper, yellow bell pepper, olive oil, garlic, fresh fresh mint, Red wine vinegar,Marinated bell pepper
-
5 minSide dishWhite wine vinegar, extra virgin olive oil, liquid honey, dijon mustard, mayonnaise,honey-mustard vinaigrette
Nutrition
55Calories
Sodium30% DV720mg
Fat66% DV43g
Protein2% DV1g
Carbs4% DV11g
Fiber12% DV3g
Loved it