Pickled radish and cucumber
Crisp, sharp, lightly sweet pickles, ready in well under an hour of mostly waiting. Good next to rice, noodles or a rich dinner.
Made without gluten ingredients.
Method
- Slice the cucumber and radishes as thinly as you can, with a knife or a mandoline, and put them in a bowl.
- Warm the rice vinegar, maple syrup, 4 tbsp of water and 1/2 tsp of salt in a small pan for 1 minute, stirring until dissolved.
- Pour the warm liquid over the vegetables, press them down so they are covered and leave for 20 minutes.
- In the meantime, toast the sesame seeds in a dry pan for 1 to 2 minutes, until golden.
- Drain the vegetables, pile them on a plate and sprinkle with the sesame seeds and chilli flakes.
Tip Slice evenly and thinly; thin slices pickle quickly and stay crunchy. Mind your fingers on the mandoline.
Per portion
| Energy | 80 kcal |
| Protein | 2 g |
| Carbohydrate | 11 g |
| of which sugars | 10 g |
| Fat | 2 g |
| of which saturates | 0 g |
| Fibre | 2 g |
| Salt | 0.06 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cucumber1
- radishes150 g
- rice vinegar4 tbsp
- maple syrup1 tbsp
- sesame seeds5 g
- chilli flakes½ tsp
