1. Chop onions, cucumber, and peppers.
2. Shred carrots.
3. put salt and veggies in bowl, mix, and let sit for 3 hours.
4. dry veggies
5. in pot, mix Splenda, vinegar, mustard and celery seeds, cloves, garlic, and tumeric.
6. Boil the brew
7. add veggies and bring back to a boil
8. Boil jars and lids
9. Put relish/pickles in jars.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2320g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 119 (5%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 42015.4mg||1449 %|
|Potassium 2893.6mg||76 %|
|Total Carbohydrate 523.5g||154 %|
|Dietary Fiber 28.8g||115 %|
|Sugars, other 494.7g|
|Protein 20g||29 %|
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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: 2209
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