Pickled Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 334 kcal | (16 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) |
Ingredients
- 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
Preparation steps
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.
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.
