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Classic Pickled Vegetables (Carrots, Cucumber & Radish)
30 minVoor 3Nutri-Score B€
B
30 min
30 minClassic Pickled Vegetables (Carrots, Cucumber & Radish)
wat je nodig hebt
Ingrediënten
white vinegarVoorraadkast480 ml
waterOverig480 ml
kosher saltKruiden en specerijen30 g
sugarVoorraadkast19 g
carrots (peeled and chopped into desired shape)Groente en fruit900 g
English cucumber (cut into chips or spears)Groente en fruit300 g
radishes (trimmed and sliced)Groente en fruit250 g
fresh dill (fresh sprigs)Groente en fruit30 g- peppercornsKruiden en specerijen9 g
dried thymeKruiden en specerijen3 g- red pepper flakesKruiden en specerijen3 g
garlic cloves (peeled and halved)Groente en fruit9 stukken
per portie
Voedingswaarden
158kcal
- Koolhydraten
- 35 g
- Eiwitten
- 3 g
- Vetten
- 1 g
wat je gebruikt
Keukengerei
Steelpan
Mengkom
stap voor stap
Bereiding
- Stap 1
Prepare the vegetables
- Peel the carrots and chop them into your desired shape.
- Cut the cucumber into chips or spears.
- Trim and slice the radishes.
- Stap 2
Pack the jars
- Pack the vegetables tightly into the jars.
- Distribute the halved garlic cloves among the jars.
- Add the peppercorns, dried thyme and red pepper flakes to each jar.
- Tuck fresh dill into each jar.
- Stap 3
Make the brine
- Combine the white vinegar, water, sugar and kosher salt in a pot.
- Heat until simmering and the sugar has dissolved.
- Stap 4
Pour the brine and cool
- Pour the hot brine over the vegetables to cover them completely.
- Let the jars come to room temperature, then refrigerate.
- Stap 5
Pickle and store
- Let the pickles sit in the fridge until ready to eat.
- Keep refrigerated for up to two weeks.
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