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Pickled Vegetables

 

137

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

1

days

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

¼ cup water
boiling
¼ cup white vinegar
¼ cup sugar
½ teaspoon salt
1 cup cauliflower florets
coarsely chopped
1 cup cabbage
shredded
1 cup carrots
shredded
2 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

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Comments

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 741% of calories 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?

 

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