Pickled Spring Vegetables


30m
Preparation/cooking time: ca. 30m

Servings
For 4 servings


Nutritional Information

Contains 161 Kcal, 1g Protein, 35g Carbohydrates, 0g Fat


Ingredients

  • 1 cucumber (approx. 400 g), cut into cubes
  • 1 bunch radish, cut into slices
  • 2 dl balsamic vinegar
  • 0.5 tbsp. mixed peppercorns
  • 1 tbsp. mustard seed
  • 3 shallot, cut into segments
  • 100 g sugar
  • 0.25 tsp. salt

View these products

Instructions

  • Place cucumber and all the remaining ingredients in a pan and bring to the boil, stirring occasionally. Remove the vegetables with a slotted spoon and, while still hot, spoon into the glasses that have been rinsed in hot water. Bring the stock back to the boil then reduce the heat and simmer for approx. 2 mins. While still boiling hot, fill the glasses to just below the rim, seal immediately and leave to cool on a cloth.

Products used in this recipe

Save these products to a list

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.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home