Cut all the vegetables, place into a glass or plastic container. Carrots should be about 6 cups after slicing.
Mix all the other ingredients and bring to a boil, turn down and simmer for 2-3 minutes.
Pour liquid over vegetables and allow to cool to room temperature.
Cover and refrigerate.
Should keep a couple weeks in refrigerator.
Optional: You can add white onions or cauliflower florets, but you will need to make more pickling liquid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (183g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 358.8mg||12 %|
|Potassium 343.4mg||9 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 7.3g|
|Protein 1.2g||2 %|
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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: 53
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