Gingery Sweet Pickled Vegetables Recipe

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Ingredients:

Serving

2 pickling cucumbers, sliced thickly
1/2 cup peeled thin sliced fresh ginger
2 small dried hot chili peppers or 1 1/2 tsp red pepper flakes
1 1/2 cups rice vinegar
1 1/2 cups water
1 1/2 cups sugar
1/2 tsp salt
2 cups carrots , diagonal slices,1/2 inch thick
2 large red bell peppers, cut into 1 inch squares
1 large sweet onion, cut into 1 inch chunks

Directions:

In a large nonreactive (not aluminium) saucepan, bring to a boil the ginger, chili peppers, vinegar, sugar, water and salt.
Remove the pot from the heat and add the carrots.
Let the mixture cool.
Add the veggies to the pan, mixing well.
Transfer the veggies and liquid to a 2 quart jar.
Cover tightly and refrigerate.
Stop!
Don't eat for 3 days while they are getting perfectly pickled.
Refrigerated, these pickles will last for several weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.26 Kcal (449 kJ)
Calories from fat	0.43 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	140.7mg	6%
Potassium	223.09mg	5%
Total Carbs	26.44g	9%
Sugars	21.97g	88%
Dietary Fiber	1.9g	8%
Protein	1.09g	2%
Vitamin C	28.7mg	48%
Vitamin A	0.8mg	28%
Iron	10.1mg	56%
Calcium	26.5mg	3%

Amount Per 100 g
Calories	48.13 Kcal (202 kJ)
Calories from fat	0.19 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	63.13mg	6%
Potassium	100.1mg	5%
Total Carbs	11.86g	9%
Sugars	9.86g	88%
Dietary Fiber	0.85g	8%
Protein	0.49g	2%
Vitamin C	12.9mg	48%
Vitamin A	0.4mg	28%
Iron	4.5mg	56%
Calcium	11.9mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.8

Points
3

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free

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