Pickled Spring Vegetables

Preparation/cooking time: ca. 30m

For 4 servings

Nutritional Information

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


  • 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

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  • 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.

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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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