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Suggest a better description1. Wash and core cabbage; cut in 2-inch cubes. Peel turnip and carrots; cut lengthwise in quarters, then crosswise in 2-inch sections. Peel cucumbers; cut in 2-inch slices. Cut celery stalks in 2-inch sections. 2. Wipe all vegetables with cheesecloth; then spread out to dry for four hours. Transfer vegetables to a crock or jar. 3. Bring water to a boil. Slice ginger root and add. Add dried red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cool. 4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3 to 4 days in cool weather, only 2 days in summer. NOTE: The marinade can be used again to pickle other vegetables if 1/4 cup sherry, 2 teaspoons brown sugar and 1/2 teaspoon salt are added. From
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 52 | ||
Calories from Fat: 5 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.3mg | 1 % | |
Potassium 305.5mg | 8 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 8.1g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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