Pickled Red Onion & Carrot Relish

Just a Taste

Ready in: 13 minutes
Prep Time: 10 minutes
Cook Time: 3 minutes
Servings: 2
Vegetarian
Vegan
Gluten Free
Dairy Free
Very Popular

Ingredients

  • ½ teaspoon black pepper
    Spices and Seasonings
  • 1 large carrot, peeled and diced (small)
    Produce
  • ½ teaspoon crushed red chili flakes
    Spices and Seasonings
  • 1 large red onion, sliced into thin rings
    Produce
  • 1 teaspoon salt
    Spices and Seasonings
  • 3 Tablespoons sugar
    Baking
  • 1 cup white vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • Blanch the sliced onions and diced carrots in a small saucepan of boiling water for one minute.Strain the vegetables into a colander and then return them back to the pan.
  • Add the white vinegar, sugar, crushed red chili flakes, pepper and salt. Then add just enough water to cover the vegetables. Bring the mixture to a boil and cook it for one minute.
  • Pour the pickled relish (with the liquid) into jars and let it cool completely before sealing the jars. The relish will keep for up to two weeks in the fridge.

Nutrition

  • Calories: 132.04  cal  (6.6%)
  • Fat: 0.23  g  (0.35%)
  • Saturated Fat: 0.06  g  (0.35%)
  • Carbohydrates: 27.2  g  (9.07%)
  • Sugar: 22.09  g  (24.55%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 1200.81  mg  (52.21%)
  • Protein: 1.06  g  (2.12%)
  • Vitamin A: 6166.25  IU  (123.32%)
  • Manganese: 0.27  mg  (13.43%)
  • Fiber: 2.24  g  (8.97%)
  • Vitamin C: 6.2  mg  (7.51%)
  • Vitamin B6: 0.13  mg  (6.38%)
  • Potassium: 215.05  mg  (6.14%)
  • Vitamin K: 6.32  µg  (6.02%)
  • Folate: 17.52  µg  (4.38%)
  • Calcium: 36.95  mg  (3.69%)
  • Phosphorus: 35.94  mg  (3.59%)
  • Vitamin B1: 0.05  mg  (3.39%)
  • Magnesium: 12.73  mg  (3.18%)
  • Vitamin E: 0.44  mg  (2.96%)
  • Copper: 0.06  mg  (2.96%)
  • Vitamin B2: 0.04  mg  (2.63%)
  • Vitamin B3: 0.48  mg  (2.41%)
  • Iron: 0.42  mg  (2.31%)
  • Vitamin B5: 0.18  mg  (1.77%)
  • Selenium: 1.19  µg  (1.69%)
  • Zinc: 0.22  mg  (1.5%)

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