Directions:
- Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
- Sprinkle them with the 1/4 cup salt.
- Cover and let stand overnight.
- Next day.
- Cover with cold water and drain.
- Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
- Bring to the boiling point and cook slowly 15 minutes.
- Pack in pint jars.
- And process in boiling water bath to seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 822.98 Kcal (3446 kJ) | ||
| Calories from fat | 6.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 1% | |
|---|---|---|---|
| Sodium | 7180.12mg | 299% | |
| Potassium | 1302.78mg | 28% | |
| Total Carbs | 200.65g | 67% | |
| Sugars | 177.83g | 711% | |
| Dietary Fiber | 14g | 56% | |
| Protein | 6.27g | 13% | |
| Vitamin C | 289mg | 482% | |
| Iron | 2.1mg | 12% | |
| Calcium | 308.6mg | 31% | |
| Amount Per 100 g | |||
| Calories | 93.75 Kcal (393 kJ) | ||
| Calories from fat | 0.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 1% | |
|---|---|---|---|
| Sodium | 817.94mg | 299% | |
| Potassium | 148.41mg | 28% | |
| Total Carbs | 22.86g | 67% | |
| Sugars | 20.26g | 711% | |
| Dietary Fiber | 1.6g | 56% | |
| Protein | 0.71g | 13% | |
| Vitamin C | 32.9mg | 482% | |
| Iron | 0.2mg | 12% | |
| Calcium | 35.2mg | 31% | |
* 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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