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Ingredients
US|METRIC
4 SERVINGS
- 1 English cucumber (or large seedless, thinly sliced, about 2 cups)
- 1 red bell pepper (medium, cut into thin strips, about 2 cups)
- 1 cup radishes (thinly sliced, or daikon, Asian white radish)
- 1/2 cup carrots (julienne-cut)
- 2 Tbsp. pickling spice (McCormick® Mixed)
- 2 cups sugar
- 2 cups rice vinegar
- 2 Tbsp. kosher salt
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Directions
- Mix vegetables in large glass bowl. Set aside.
- Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in medium saucepan with sugar, vinegar and salt. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid and pickling spice bundle over vegetables. Cover.
- Refrigerate vegetables. Stir once a day for 1 to 2 days to blend flavors.
NutritionView More
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440Calories
Sodium
Carbs
Fiber
Potassium
| Calories440Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium3620mg151% |
| Potassium330mg9% |
| Protein1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate107g36% |
| Dietary Fiber2g8% |
| Sugars104g |
| Vitamin A70% |
| Vitamin C80% |
| Calcium4% |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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