Pickled radish & cucumber

Pickled radish & cucumber

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 202 kcal
, Carbohydrate: 34 g
, Protein: 3 g

Ingredients

1 glass

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pickles

1bunch radish, quartered
250g mini cucumbers, sliced lengthwise

Pickling liquid

3dl white wine vinegar
1dl water
2tbsp cane sugar
1tsp salt
5 juniper berries, crushed
2 bay leaves
½tsp caraway seeds, coarsely crushed
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Utensils

1 jar with a lid (approx. 500 ml)

How it's done

Pickles

Place the radishes and cucumbers in a clean jar that has been rinsed with hot water.

Pickling liquid

Bring the vinegar and water to the boil along with all the other ingredients up to and including the caraway seeds, boil for approx. 3 mins. Pour the hot liquid over the top, leave to cool. Close the lid and keep in the fridge.

Good to know
Shelf life: Close the lid and keep in the fridge for approx. 1 week.
Serve with: Raclette, sandwiches and salads

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