Cottage cheese with pickled vegetables

Name: Cottage cheese with pickled vegetables
Yield: 2
Ingredients: 0.5 tbsp Pink peppercorns in brine (red krydderbær); 1 tbsp Coarse salt; 1 dl Red wine vinegar; 100 g Rough crack bread or wholemeal bread!; 2 Red peppers into cubes (approx. 275 g); 20 Cherry tomatoes (approx. 275 g); 200 g Cottage cheese 5% (20 +); 3 Red onion into thin boats (ca. 150 g); 3 tbsp Sugar

Lunch

Cook time: 0 min.
Servings: 2

Ingredients for Cottage cheese with pickled vegetables

0.5	tbsp	Pink peppercorns in brine (red krydderbær)
1	tbsp	Coarse salt
1	dl	Red wine vinegar
100	g	Rough crack bread or wholemeal bread!
2		Red peppers into cubes (approx. 275 g)
20		Cherry tomatoes (approx. 275 g)
200	g	Cottage cheese 5% (20 +)
3		Red onion into thin boats (ca. 150 g)
3	tbsp	Sugar

Instructions for Cottage cheese with pickled vegetables

To prepare the Cottage cheese with pickled vegetables recipe, please follow these instructions:

Sliced vegetables: Bring red onions and peppers into a bowl. Sprinkle with salt and gently twist in the vegetables. Let them pull the cover in the refrigerator for approx. 1½ hours. Bring red onions and peppers into a sieve. Rinse the salt with cold water. Let the vegetables drip well. Beat the cherry tomatoes with a fork for example. Give vinegar, sugar and red sprouts a boil in a saucepan. Add the vegetables and cook them with low heat and under low for approx. 10 min. Gently bring vegetables and cook in a bowl and let it cool off.

Server approx. 1/3 of the pickled vegetables in a bowl next to the cottage cheese. The residue can be stored in the refrigerator for approx. 1 week.

tips:
Tip: Serve the pickled vegetables for example Brie or another mild cheese such as Havarti.

Cottage cheese with pickled vegetables

Ingredients for Cottage cheese with pickled vegetables

Instructions for Cottage cheese with pickled vegetables

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