Search
by Ingredient

Pickled Vegetables

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by davidcbennett

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

1 days

Ingredients

¼ 59
CUP ML WATER
boiling
¼ 59
CUP ML WHITE VINEGAR
¼ 59
CUP ML SUGAR
½ 2.5
TEASPOON ML SALT
1 237
CUP ML CAULIFLOWER FLORETS
coarsely chopped
1 237
CUP ML CABBAGE
shredded
1 237
CUP ML CARROTS
shredded
2 2
EACH EACH SERRANO CHILES
stemmed, thinly sliced lengthwise *

Directions

Combine water, vinegar, sugar and salt.

Stir until the sugar is dissolved.

Let the mixture cool to room temperature.

Add the vegetables to the liquid and let them marinate, covered, for 1 day at room temperature, or 2 to 3 days in the refrigerator.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 74 1% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 328mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 108% Vitamin C 33%
Calcium 2% Iron 2%
* 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
 

    Email this recipe