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Pickled Vegetables

Enjoy my Pickled Radish recipe at the bottom of the page!

Pickled vegetables can offer some health benefits, although the extent of their nutritional value may vary depending on the specific vegetables and pickling method used. Here are a few reasons why pickled vegetables can be good for you:

Probiotics: Fermented pickles are made through a process of lacto-fermentation, where beneficial bacteria convert sugars in the vegetables into lactic acid. This process creates an acidic environment that promotes the growth of probiotics, such as Lactobacillus bacteria. Probiotics are known to support a healthy gut microbiome, which plays a crucial role in digestion, immune function, and overall well-being.

Nutrient retention: Pickling vegetables can help preserve certain nutrients, such as vitamin C, vitamin K, and some antioxidants. While the pickling process may cause some loss of heat-sensitive vitamins, it can help retain other nutrients that would otherwise degrade during cooking or extended storage.

Hydration and fiber: Vegetables naturally contain water and dietary fiber, and these elements are retained to some extent during the pickling process. Eating pickled vegetables can contribute to your overall hydration and fiber intake, which are important for maintaining digestive health and promoting feelings of fullness.

Flavor and variety: Pickled vegetables add a tangy and flavorful element to meals, which can make them more enjoyable and encourage increased vegetable consumption. Eating a diverse range of vegetables provides various vitamins, minerals, and phytonutrients that are beneficial for your health.

Homemade or naturally fermented pickles tend to be a healthier choice compared to commercially processed varieties.

As with any dietary consideration, it's best to incorporate pickled vegetables as part of a balanced diet that includes a variety of whole foods, such as fresh fruits, vegetables, whole grains, lean proteins, and healthy fats.

Pickled Radishes


300g Radishes

2 tablespoons Pink peppercorns

200ml Apple cider vinegar

200ml Water

80g White sugar

1 teaspoon Salt


Top & tail the radishes, use a mandolin, and thinly slice them. Please use your mandolin guard to protect your fingers!

Combine your vinegar, water, sugar, and salt in a saucepan, bring to a boil, and stir to dissolve the sugar.

Place the radishes in sterilized jars, and top them with the peppercorns.

Pour the hot brine over the radishes, close the jars and turn them upside down and allow them to cool.

It will keep in the fridge for 3-4 weeks.

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