Try this Pickled Vegetables (Tsukemono) recipe, or contribute your own.
Suggest a better descriptionThis easy recipe can utilize almost any vegetable, such as daikon radish or broccoli stems. Sprinkle turnips and cucumbers with salt and let stand for 5 minutes. Place vegetables in a covered container. Add remaining ingredients and allow to stand, refrigerated, for at least 12 hrs. VEGAN Makes 4 servings. Recipe By : Veggie Life, May 1995, pg 29 Posted to Digest eat-lf.v096.n221 Date: Sun, 17 Nov 1996 11:07:13 -0800 From: Reggie Dwork
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 16.7mg | 0 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.1g | 0 % | |
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: 4
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