Directions:
- In a medium saucepan, heat vinegar, water, salt, and sugar over high heat.
- Bring to a boil, stirring to dissolve sugar and salt
- In a 1 quart container, layer vegetables and seasonings in this order:
- Red onions
- Green beans
- Cauliflower
- Basil
- Garlic
- Peppercorns
- Chile pepper, is using
- And red bell pepper
- Pour hot brine over vegetables
- Let pickles cool to room temperature, about 2 hours
- Cover and refrigerate for 24 hours to develop flavors
- Keep refrigerated 1 month
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.52 Kcal (61 kJ) | ||
| Calories from fat | 1.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 206.15mg | 9% | |
| Potassium | 56.02mg | 1% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 0.34g | 1% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.2mg | 18% | |
| Calcium | 9.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 19.99 Kcal (84 kJ) | ||
| Calories from fat | 2.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 0% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 283.68mg | 9% | |
| Potassium | 77.09mg | 1% | |
| Total Carbs | 3.14g | 1% | |
| Sugars | 1.87g | 5% | |
| Dietary Fiber | 0.78g | 2% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 16.5mg | 20% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 4.4mg | 18% | |
| Calcium | 12.5mg | 1% | |
* 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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