Directions:
- If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
- In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
- Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
- Drain immediately and cool.
- Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
- Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
- Cool, cover and chill overnight or as long as 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.65 Kcal (1112 kJ) | ||
| Calories from fat | 4.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 1% | |
|---|---|---|---|
| Sodium | 1226.56mg | 51% | |
| Potassium | 541.35mg | 12% | |
| Total Carbs | 30.42g | 10% | |
| Sugars | 12.85g | 51% | |
| Dietary Fiber | 7.14g | 29% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 29.4mg | 49% | |
| Iron | 2.5mg | 14% | |
| Calcium | 174.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 27.94 Kcal (117 kJ) | ||
| Calories from fat | 0.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 1% | |
|---|---|---|---|
| Sodium | 129.01mg | 51% | |
| Potassium | 56.94mg | 12% | |
| Total Carbs | 3.2g | 10% | |
| Sugars | 1.35g | 51% | |
| Dietary Fiber | 0.75g | 29% | |
| Protein | 0.67g | 13% | |
| Vitamin C | 3.1mg | 49% | |
| Iron | 0.3mg | 14% | |
| Calcium | 18.4mg | 17% | |
* 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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