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Oriental Vegetable Pickle Recipe
|Carrots/Watermelon||1⁄2 Pound (250 Gram)|
|White radish||1⁄2 Pound (250 Gram)|
|Cucumbers||1 Pound (500 Gram)|
|Water||2 Cup (32 tbs)|
|Sugar||3 Cup (48 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Vinegar||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2605 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 23518.6 mg979.9%
Total Carbohydrates 646 g215.4%
Dietary Fiber 12.2 g49%
Sugars 622.2 g
Protein 7 g13.2%
Vitamin A 767.6% Vitamin C 99.4%
Calcium 25.3% Iron 17.4%
*Based on a 2000 Calorie diet
Cut cucumbers and melon into pieces about 5 cm (2 in) long.
Pack vegetables into clean jars.
Put salt, sugar, water and vinegar in a saucepan and bring to the boil.
Cool and fill jars making sure that the vegetables are completely covered.
Cover and keep in a cool place for three days before using.
Store in a refrigerator.
Serve as an accompaniment to cold meat and sweet and sour dishes.