Spring Pickles
Try this Spring Pickles recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 cup water
- 2 tbsp. honey
- 1.5 cup halved or quartered radishes (baby turnips would b
- 1.5 cups 1? asparagus pieces
- 1 cup ramp bulbs and stems (reserve leaves for another u
- a few pieces of shaved lemon rind (i used a veg pe
- 1 tsp. whole peppercorns
- 1 cup white wine vinegar (or vinegar of your choice)
- 2 tbsp. of sea salt (reduce by 1 tsp. if you like pickles
- Carbohydrate 35.96901 g
- Cholesterol 0 mg
- Fat 0.06846 g
- Fiber 0.640500001251698 g
- Protein 0.35595 g
- Saturated Fat 0.02058 g
- Serving Size 1 1 recipe (281g)
- Sodium 12.0840000080139 mg
- Sugar 35.3285099987483 g
- Trans Fat 0.00294000000000001 g
- Calories 133 calories
Toss the chopped veggies, lemon rind, and peppercorns, and place them in a 1L jar.In a small pot, heat the water, vinegar, salt, and honey until everything is dissolved and the mixture starts simmeringPour the hot liquid over the vegetables in the jar. Cover and let them cool to room temperature.Refrigerate before serving.
