Directions:
- 1. Use only fresh veggies in their prime See Photo . Bad veggies = bad Shio-Zuke.
- 2. Wash veggies thoroughly.
- 3. Slice, more or less, bite size.
- 4. In a good size bowl, mix veggies with enough salt to make a brine. This will be about a tsp. Of salt per 2 cups of veggies. A little extra salt is okay.
- 5. Let veggies set for about ten minutes and then mix again.
- 6. Arrange the veggies flat in a pickle press (see Photo) and apply medium pressure See Photo. You can do this without a press but they come out nicer with a press.
- 7. Place in the fridge overnight, at least ten hours and a bit longer is good.
- 8. Remove from the press and rinse thoroughly in a colander.
- These will last at least a week in a covered container in the fridge See Photo . Mine never last a week cause we eat em quick.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.34 Kcal (215 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 49.83mg | 2% | |
| Potassium | 477.16mg | 10% | |
| Total Carbs | 10.57g | 4% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 4.53g | 9% | |
| Vitamin C | 134.4mg | 224% | |
| Iron | 1.5mg | 8% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 34 Kcal (142 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 33mg | 2% | |
| Potassium | 316mg | 10% | |
| Total Carbs | 7g | 4% | |
| Sugars | 2g | 12% | |
| Dietary Fiber | 3g | 18% | |
| Protein | 3g | 9% | |
| Vitamin C | 89mg | 224% | |
| Iron | 1mg | 8% | |
| Calcium | 47mg | 7% | |
* 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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