Directions:
- Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.
- Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
- Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.
- Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2822.89 Kcal (11819 kJ) | ||
| Calories from fat | 715.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.46g | 122% | |
|---|---|---|---|
| Cholesterol | 267.11mg | 89% | |
| Sodium | 12582.44mg | 524% | |
| Potassium | 4450.67mg | 95% | |
| Total Carbs | 388.08g | 129% | |
| Sugars | 173.81g | 695% | |
| Dietary Fiber | 20.18g | 81% | |
| Protein | 133.93g | 268% | |
| Vitamin C | 24.3mg | 41% | |
| Iron | 19.7mg | 109% | |
| Calcium | 558.5mg | 56% | |
| Amount Per 100 g | |||
| Calories | 113.53 Kcal (475 kJ) | ||
| Calories from fat | 28.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 122% | |
|---|---|---|---|
| Cholesterol | 10.74mg | 89% | |
| Sodium | 506.04mg | 524% | |
| Potassium | 179mg | 95% | |
| Total Carbs | 15.61g | 129% | |
| Sugars | 6.99g | 695% | |
| Dietary Fiber | 0.81g | 81% | |
| Protein | 5.39g | 268% | |
| Vitamin C | 1mg | 41% | |
| Iron | 0.8mg | 109% | |
| Calcium | 22.5mg | 56% | |
* 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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