Homemade Pickles

Crispy cabbage, carrots, and radishes cured in salt then preserved in a sweet vinegar syrup with chilli and soy.

Vegetarian Side Dish Preserve Low Fat Pickles

Estimated Nutrition

Calories

1042.8

kcal / serving

2085.6 kcal total

Carbs

222.9g

per serving

445.8 g total

Fat

3.4g

per serving

6.8 g total

Protein

9.1g

per serving

18.2 g total

Cook Time

minutes

Serves

1-litre jars

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

385

White Sugar

CondimentsSauces

1.5

White Vinegar

Light Soy Sauce

to taste

NutsSeeds

Sea Salt

OilsFats

tsp

Chilli Oil

to taste

Vegetables

650

Savoy Cabbage

cored and cut into 5cm x 2.5cm pieces

piece

Cucumber

unpeeled, cut into 6cm x 1cm batons

piece

Carrot

peeled, cut into 6cm x 1cm batons

piece

Daikon Radish

peeled, cut into 3cm x 2cm pieces

bunch

Red Radish

halved

Method

Refrigerate in an airtight container for three days before serving.

Combine the cooled syrup with salted vegetables, chilli oil, and soy sauce.

Simmer for 15 minutes until syrupy and set aside to cool.

Dissolve sugar in vinegar over medium heat in a pot.

Mix vegetables with salt in a bowl and refrigerate covered overnight.

Cut daikon into 3cm pieces and halve the red radishes.

Cut cucumber and carrots into 6cm batons.

Separate the cabbage leaves by hand.

Core the cabbage and cut into 5cm by 2.5cm pieces.