Home made sugarfree pickles (vegan)
Spicy vegetable pickles
| 50 g | cucumber |
| 50 g | carrots |
| 50 g | cauliflower |
| 1 | small red onion |
Liquid
| 100 ml | water |
| 50 ml | rice wine vinegar |
| 1 tbsp | SteviaSweet Crystal |
| 1/2 | chili |
| 2 | garlic cloves |
Pickled tomatoes
| 200 g | cherry tomatoes |
Liquid
| 50 ml | light balsamic vinegar |
| 50 ml | water |
| 1/2 tbsp | SteviaSweet Crystal |
| 1/2 tsp | salt |
| 1 | garlic cloves |
| 1/2 | grated zest of lemon |
| 5 | sprigs of fresh thyme |
- Peel the cucumber, carrot and onions. Chop the vegetables into thin strips. Divide the cauliflower into small florets. Place all the vegetables in a bowl. Poke small holes in the tomatoes. Place the tomatoes in a separate container.
- Place the ingredients incl SteviaSweet Crystal for the liquid in a pan. Add the garlic and chili. Do the same with the ingredients for the tomato liquid. Bring both liquids to the boil and pour into the vegetable and tomato containers while still hot.
- Allow the pickles to cool and leave to infuse in a cool place for at least an hour, or overnight. Serve with a barbecue, toast, salad or bowls.
Nutritional information per portion
| 70 | kcal |
| 294 | kJ |
| 3 | Protein in g |
| 11.5 | Carbohydrates in g |
| 0.5 | Fat in g |
| 91 | Saved sugar calories |
