Directions:
- -Add the 1st 7 ingredients into a large glass or metal bowl.
- -Sprinkle on the salt and mix until well combined.
- -Pour in the enough water to cover the vegetables.
- -Cover with plastic wrap and refrigerate for at least 24hours.
- -Drain the water and then rinse the vegetables under cold water to remove some of the excess salt.
- -In a small bowl combine the garlic, oregano, red pepper flakes, celery seeds and pepper.
- -Add the vinegar to the bowl and stir until combined. Then slowly whisk in the oil.
- -Add the vegetables into a resealable container and top with the oil and vinegar mixture. Cover and refrigerate for at least 48 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.57 Kcal (1258 kJ) | ||
| Calories from fat | 245.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.31g | 42% | |
|---|---|---|---|
| Sodium | 1627.69mg | 68% | |
| Potassium | 320.54mg | 7% | |
| Total Carbs | 12.27g | 4% | |
| Sugars | 7.57g | 30% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 99.8mg | 166% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 20.7mg | 115% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 137.46 Kcal (576 kJ) | ||
| Calories from fat | 112.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 42% | |
|---|---|---|---|
| Sodium | 744.42mg | 68% | |
| Potassium | 146.6mg | 7% | |
| Total Carbs | 5.61g | 4% | |
| Sugars | 3.46g | 30% | |
| Dietary Fiber | 1.32g | 12% | |
| Protein | 0.65g | 3% | |
| Vitamin C | 45.6mg | 166% | |
| Vitamin A | 0.6mg | 45% | |
| Iron | 9.5mg | 115% | |
| Calcium | 17.7mg | 4% | |
* 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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