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


1 glass


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:

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

Pickling liquid

3 dl white wine vinegar
1 dl water
2 tbsp cane sugar
1 tsp salt
5 juniper berries, crushed
2 bay leaves
½ tsp caraway seeds, coarsely crushed
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1 jar with a lid (approx. 500 ml)

How it's done

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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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