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Pickled Raw Vegetables

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Submitted by otterandy

YIELD

1 pint

PREP

15 min

COOK

10 min

READY

40 min

Ingredients

1 5
TEASPOON ML DILL SEED
slightly crushed
¼ 59
1 5
TEASPOON ML SALT
1 5
TEASPOON ML SUGAR
1 1
DASH DASH RED HOT PEPPER SAUCE *
1 237
CUP ML WATER
2 473
CUPS ML VEGETABLES
raw, cut up
2 3E+1
TABLESPOONS ML PIMENTOS
finely chopped

Directions

Vegetables can be cauliflorlets, radish slices, carrot curls, green pepper chunks etc.

Combine first 6 ingredients in sauce pan.

Bring to boil.

Pour over vegetables.

Cool, add pimento, chill about 24 hours.

Drain, store covered in refrigerator.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 39 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 609mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 42% Vitamin C 11%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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