Try this Pickled Carrots, Turnips, And Peppers recipe, or contribute your own.
Suggest a better descriptionIn a saucepan bring the vinegars and the water to a boil with the sugar, the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the mustard, and the peppercorns and simmer the mixture, stirring occasionally, for 3 minutes, or until the sugar is dissolved. Put the carrots, the turnips, and the bell peppers in a heatproof container, pour the vinegar mixture over them, covering them completely, and chill the vegetables, covered, overnight. The vegetables keep, covered and chilled, for 1 week. Makes about 5 cups. Gourmet February 1993
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Serving Size: 1 Serving (1012g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1715 | ||
Calories from Fat: 36 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 92.6mg | 3 % | |
Potassium 469.6mg | 12 % | |
Total Carbohydrate 423.8g | 125 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 416.2g | ||
Protein 5.4g | 8 % | |
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: 1715
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