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Pickled Vegetables Using Leftover Veggies
HEALING TOMATO'S BLOG15Ingredients
30Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup distilled white vinegar
- 1 cup water
- 1 Tbsp. sea salt
- 1 cup sugar
- 1 Tbsp. yellow mustard seeds
- 1 Tbsp. whole peppercorns
- 1 Tbsp. 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
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1820mg76% |
| Potassium720mg21% |
| Protein4g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber5g20% |
| Sugars58g |
| 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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