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Sassyangelkiwi Donna-Maree Aus
Carrot-radish pickle
Vegetables preserved in vinegar with herbs, that's a pickle.
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Ingredients
Directions
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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.
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Prick some holes in the red pepper with the tip of a sharp knife.
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Put the carrot, radish, spring onion, red pepper and peeled garlic in the jar.
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Bring the vinegar to the boil with the water, the peppercorns, the mustard seed, the salt and the sugar until the sugar has dissolved.
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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.
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Allow to marinate in the refrigerator for at least 24 hours until use. Yummy! .
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Nutrition
55Calories
Sodium30% DV720mg
Fat66% DV43g
Protein2% DV1g
Carbs4% DV11g
Fiber12% DV3g
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