Pickled Radishes
(2 votes)
(2 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
153
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 71.1 μg | (119 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 7 ozs Red wine vinegar
- ⅔ cup honey
- 1 Tbsp salt
- 1 Tbsp Mustard seed
- 5 Juniper berries
- 18 ozs Radish
- 18 ozs shallots
- 3 sprigs cilantro
- 3 Leeks
Preparation steps
1.
Stir the vinegar with approximately 3/4 cup of water, honey, mustard, and juniper in a pot.
2.
Rinse the radishes, trim and cut in half. Peel the shallot and slice into rings. Stir the radishes and shallots into the vinegar mixture and bring to a boil. Remove the radishes and shallots with a slotted spoon, and place in hot sanitized jars.
Rinse the cilantro and chives, and shake dry. Slice the chives. Stir the herbs into the vinegar mixture. Bring to a boil again. Pour over the vegetables so that everything is covered. Seal and allow to cool.
3.
Store in a cool, dark area until ready to use. To preserve the pickles for longer, you will need to process the jars according to manufacturer's instructions.
