Pickled vegetables

30 min.
23 kcal
SteviaSweet Granulated


100 ml white vinegar
17 g SteviaSweet Granulated
300 ml water
2 carrots
10 small radishes
1/2 cauliflower

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.

Nutritional information per portion

23 kcal
96 kJ
1 Protein in g
4 Carbohydrates in g
0 Fat in g