Directions:
- Combine all the vegetables and the salt and let stand overnight.
- In the morning, drain the vegetables pressing out the juice.
- Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened.
- Discard the spice bag and seall the picalilli in hot jars.
- NOTE:
- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.05 Kcal (2374 kJ) | ||
| Calories from fat | 2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 0% | |
|---|---|---|---|
| Sodium | 15168.4mg | 632% | |
| Potassium | 961.4mg | 20% | |
| Total Carbs | 135.68g | 45% | |
| Sugars | 114.64g | 459% | |
| Dietary Fiber | 5.38g | 22% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 160.2mg | 267% | |
| Iron | 1.2mg | 7% | |
| Calcium | 210.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 70.34 Kcal (294 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 1881.44mg | 632% | |
| Potassium | 119.25mg | 20% | |
| Total Carbs | 16.83g | 45% | |
| Sugars | 14.22g | 459% | |
| Dietary Fiber | 0.67g | 22% | |
| Protein | 0.61g | 10% | |
| Vitamin C | 19.9mg | 267% | |
| Iron | 0.1mg | 7% | |
| Calcium | 26.1mg | 21% | |
* 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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