Directions:
- Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.27 Kcal (755 kJ) | ||
| Calories from fat | 19.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Sodium | 4789.83mg | 200% | |
| Potassium | 266.17mg | 6% | |
| Total Carbs | 29.06g | 10% | |
| Sugars | 16.68g | 67% | |
| Dietary Fiber | 5.2g | 21% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 11mg | 18% | |
| Iron | 2.3mg | 13% | |
| Calcium | 129mg | 13% | |
| Amount Per 100 g | |||
| Calories | 50.38 Kcal (211 kJ) | ||
| Calories from fat | 5.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 3% | |
|---|---|---|---|
| Sodium | 1338.77mg | 200% | |
| Potassium | 74.39mg | 6% | |
| Total Carbs | 8.12g | 10% | |
| Sugars | 4.66g | 67% | |
| Dietary Fiber | 1.45g | 21% | |
| Protein | 0.73g | 5% | |
| Vitamin C | 3.1mg | 18% | |
| Iron | 0.6mg | 13% | |
| Calcium | 36.1mg | 13% | |
* 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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