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Braised Pickle Relish

Today I'll show you an unusual little dish — a very tasty, zesty, spicy relish that works as a side for meat dishes or simply alongside mashed potatoes.

TanchaAuthor avatar
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Pickle appetizer
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 1 g
Fats 25 % 2 g
Carbohydrates 63 % 5 g
36 kcal
GI: 100 / 0 / 0
  • Add the vegetables to the pan one after another as you cut them. First, finely chop the onion and add it to the pan; sauté for 1–2 minutes. Grate the carrots on the coarse side of a grater (I use a Korean-carrot grater) and add them to the onion, stir, and sauté for another 1–2 minutes. Cut the pickles in half and slice into planks (or into matchsticks, or grate them coarsely), then squeeze out the juice. Add the pickles to the vegetables, stir, cover, and simmer over low heat for 20–30 minutes. Now stir in the tomato paste, minced garlic, and hot chili pepper (optional — since fall I've kept a jar of ground hot pepper with garlic on hand, and I add it to anything that needs a kick; I also often rub it on chicken before marinating or roasting), plus a bay leaf, ground black pepper, and a splash of water or pickle brine if needed. Simmer another 5 minutes. Stir in the fresh herbs at the end. Enjoy.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Onion - 41  kcal/100g
  • Pickles - 11  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chili pepper - 40  kcal/100g

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