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Pickled Vegetable Recipe
|Cucumber||1 Small, peeled and cut lengthwise (Scoop Out Seeds)|
|Celery sticks||3 , cut into sticks|
|Chili||1 Large (Yellow Or Red)|
|Ginger||100 Gram, shredded|
|Wine vinegar||5 Tablespoon|
|Distilled water||3 Cup (48 tbs)|
|Rice/Plain cooking wine||2 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 572 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.5%
Saturated Fat 0.54 g2.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 17715.5 mg738.1%
Total Carbohydrates 131 g43.7%
Dietary Fiber 15.9 g63.6%
Sugars 66.4 g
Protein 11 g22.6%
Vitamin A 448% Vitamin C 388.4%
Calcium 25.5% Iron 23.5%
*Based on a 2000 Calorie diet
Prepare carrot, celery and radish, cut all vegetables into match-stick strips.
Place all the vegetables in a jar.
Add salt, sugar, wine vinegar, distilled water and rice or wine.
The liquid should cover all the vegetables.
Seal the jar tightly.
Keep aside for 2 days.
After 2 days, these vegetables will be ready to eat.