Pickled vegetables (salad or snack)
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Easy
It takes 24 hours to marinate
A quick salad of spicy crispy vegetables is not to store, but to eat quickly, as an additive to any side dishes or meat.
See all recipes categories Vegetables 
5
Recipe "Pickled vegetables (salad or snack)"
Ingredients for 4 servings
daikon red
1 pc.
carrots
1 pc.
cucumber long
1 pc.
Ramiro sweet pepper
1 pc.
hot pepper
1 pc.
red onion
1 pc.
garlic
several denticles
wine vinegar
100 ml
turmeric
1 tsp
ground cardamom
pinch
carnation
5 buds
sugar
4 tbsp. spoons
salt
1.5 tbsp. spoons
water
100 ml
Step 1/6
Peel the carrots. Slice the carrots and daikon into thin rounds.
Step 2/6
Cut the cucumber and bell peppers into blocks. Remove the seeds from the hot pepper, cut the pepper into rings.
Step 3/6
Peel and cut the red onion into feathers. Peel the garlic cloves, cut into halves and remove the green core.
Step 4/6
Combine vinegar, salt, sugar and spices, add 100 ml of water.
Step 5/6
Put all the vegetables in a bowl or container, pour over the marinade, mix. Cover with a lid or cling film.
Step 6/6
Leave the vegetables in the fridge for a day, occasionally shaking the container or stirring the vegetables with a spoon.
Ingredients for 4 servings
daikon red
1 pc.
carrots
1 pc.
cucumber long
1 pc.
Ramiro sweet pepper
1 pc.
hot pepper
1 pc.
red onion
1 pc.
garlic
several denticles
wine vinegar
100 ml
turmeric
1 tsp
ground cardamom
pinch
carnation
5 buds
sugar
4 tbsp. spoons
salt
1.5 tbsp. spoons
water
100 ml
Nutritional value per 100 g
Calories
54 kcal
Proteins
1 g
Fats
0 g
Carbohydrates
13 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
9 g
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