Sweet Pickled Garden Vegetables
I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 1 1/2 teaspoons sea salt
- 2 lbs assorted fresh vegetables such as kirby cucumbers, baby carrots, celery, cauliflower, red
- 2 1/2 cups water cooled
- 1 teaspoon pickling spices
- 1 teaspoon whole black peppercorn
- 8 sprigs fresh dill
- Carbohydrate 123.653301004236 g
- Cholesterol 0 mg
- Fat 4.785820648 g
- Fiber 36.8438896 g
- Protein 30.439201842 g
- Saturated Fat 0.9096210452 g
- Serving Size 1 1 quart (1564g)
- Sodium 17021.0417012579 mg
- Sugar 86.809411404236 g
- Trans Fat 1.4181481944 g
- Calories 590 calories
{ "@type": "ItemList", "itemListElement": [ "Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.", "Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.", "Cover with plastic wrap and refrigerate for 3 to 4 days before serving." ] }
