Pickled vegetables
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Nutritional information per portion
23
kcal
96
kj
1
Protein
4
Carbohydrates
Preparation
Peel and slice the carrots. Half the radishes and cut the cauliflower into small pieces. Boil the vegetables quickly in salted water and place into a glass jar. Mix the liquids for the pickle and bring to the boil. Pour the hot pickle over the vegetables and leave to cool down before serving. Keeps in the fridge for about a week.
Pickled vegetables are good with grilled food, sandwiches and salads. You can add chilli, garlic, cinnamon, or ginger according to taste.
Ingredients for 6 servings
Pickle
| 100 ml | white vinegar |
| 17 g | |
| 300 ml | water |
| 2 | carrots |
| 10 | small radishes |
| 1/2 | cauliflower |
