Pickled Vegetables Using Leftover Veggies Recipe | Yummly

Pickled Vegetables Using Leftover Veggies

HEALING TOMATO'S BLOG
15Ingredients
30Minutes
340Calories
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Ingredients

US|METRIC
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1 tablespoon sea salt
  • 1 cup sugar
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon red pepper flakes
  • 3 sprigs dill
  • 5 cauliflower florets (cut into smaller pieces)
  • 1/2 green bell pepper (cut into long strips)
  • 3 baby carrots (cut into long strips)
  • 4 pearl onions (cut into halves)
  • 1/2 fennel bulb (cut into long strips)
  • 4 cloves garlic (cut into halves)
  • 3 ginger (cut into thin rounds)
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    NutritionView More

    340Calories
    Sodium76% DV1820mg
    Fat2% DV1.5g
    Protein8% DV4g
    Carbs26% DV79g
    Fiber20% DV5g
    Calories340Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1820mg76%
    Potassium720mg21%
    Protein4g8%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate79g26%
    Dietary Fiber5g20%
    Sugars58g116%
    Vitamin A35%
    Vitamin C60%
    Calcium8%
    Iron10%

    * 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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