Place all ingredients in sauce pot.
Bring to rolling boil, let set for 5 minutes
Return to boil. 5 more minutes
Pour over desired vegetables to pickle
Add flavoring item for different vegetables
I use sesame oil and seeds for asparagus
I use raw slices of ginger and minced red onions for baby carrots
Dill Seed and dill weed, grape leaves and serrano chili''s for cucumbers
Oregano, Thyme, Garlic and red chili flake for my Red Sliced Onions
Add puree''d beets and beet juice to boiled eggs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Gallon (3679g)|
|Recipe Makes: 1|
|Calories from Fat: 9 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 69841.4mg||2408 %|
|Potassium 282mg||7 %|
|Total Carbohydrate 152.1g||45 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 150.1g|
|Protein 2.2g||3 %|
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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: 1108
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