Pickled radish & cucumber

Total time: 20m
Preparation Time: 20m

For 1 glass

Nutritional Information

Contains 202 Kcal, 3g Protein, 34g Carbohydrates, 0g Fat


  • Pickles
  • 1 bunch radish, quartered
  • 250 g mini cucumbers, sliced lengthwise
  • Pickling liquid
  • 1 dl water
  • 3 dl white wine vinegar
  • 2 tbsp cane sugar
  • 1 tsp salt
  • 5 juniper berries, crushed
  • 2 bay leaf
  • 0.5 tsp caraway seeds, coarsely crushed
  • Utensils
  • 1 jar with a lid (approx. 500 ml)

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  • 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.
  • Shelf life:

    Close the lid and keep in the fridge for approx. 1 week.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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