Ingredients:
- 3 carrots, peeled and cut into diagonal slices
- 1/2 head cauliflower , sepapated into florets
Directions:
- Heat oil in large heavy Dutch oven over medium heat.
- Stir in garlic and peppercorns.
- Add carrots and jicama and cook 1 minute.
- Add water and all remaining ingredients except zucchini and simmer 3 minutes.
- Stir in zucchini; cover and simmer until crisp-tender, about 1 minute.
- Spoon into clean hot jars; cover and seal.
- Cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.2 Kcal (679 kJ) | ||
| Calories from fat | 128.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.23g | 22% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 1769.46mg | 74% | |
| Potassium | 269.98mg | 6% | |
| Total Carbs | 6.81g | 2% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 28.3mg | 47% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 88.22 Kcal (369 kJ) | ||
| Calories from fat | 69.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 22% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 962.42mg | 74% | |
| Potassium | 146.85mg | 6% | |
| Total Carbs | 3.7g | 2% | |
| Sugars | 1.18g | 9% | |
| Dietary Fiber | 1.53g | 11% | |
| Protein | 0.88g | 3% | |
| Vitamin C | 15.4mg | 47% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 15.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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