Pickled Vegetables

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Pickled Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 d
Ready in
Calories:
334
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories334 kcal(16 %)
Protein1 g(1 %)
Fat33 g(28 %)
Carbohydrates7 g(5 %)

Ingredients

for
6
Ingredients
150 grams carrots
150 grams scallions
200 grams White pepper
1 Tbsp fennel seeds
salt
8 Tbsps White vinegar
200 milliliters olive oil
freshly ground pepper
sugar
4 garlic cloves
2 red chili peppers
2 bay leaves
30 grams dried Tomatoes
150 grams small, sweet, pickled onions
How healthy are the main ingredients?
carrotonionTomatosaltolive oilsugar

Preparation steps

1.

Peel the carrots, and halve or quarter depending on size. Trim and rinse the scallions and use only the white and light greens. Peel the lower third portion from asparagus and halve lengthwise. Toast the fennel in a dry pan shortly.

Add the carrots, scallions and asparagus successively into the salted boiling water for blanching. Blanch the carrots for 3-4 minutes, asparagus for 2-3 minutes and scallions for 30 seconds. Drain the vegetables in a colander and let drain well.

Mix olive oil and vinegar in a bowl and season with salt, pepper and 1 pinch of sugar.

2.

Add the garlic, carrots, scallions, asparagus, toasted fennel, chile peppers, bay leaves and dried tomatoes into the oil mixture. Put the vegetable mixture in a preserving jar and tightly seal. Place the jar for at least 2 days in a cool and dry place.

Before serving, drain the pickled vegetables and pickled onions separately, taking care to collect the brine. Serve the pickled vegetables and onions on plates, drizzle with the brine and sprinkle with pepper.

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