- take vegetable(s) of choice, and cut them to desired shape/size
**Optional** Some vegetables like carrots, cauliflower, peppers can be blanched (slightly cooked in boiling water for a couple of minutes) prior to putting in a pickling brine.
Examples and times are here - http://nchfp.uga.edu/how/freeze/blanching.html
- take 2 cups water and bring to a boil
- add cider vinegar, sea salt/pickling salt, and sugar.
- boil until sugar and salt are dissolved.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (42g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 891.2mg||31 %|
|Potassium 7.5mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||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: 2
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