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Quick Pickled Vegetables Recipe
|Eggplant||5 Ounce (1/2 Of A Standard Size Or 140 Grams)|
|Cucumber||8 Ounce (225 Grams Or 1 Of Standard Size)|
|Carrot||2 Ounce (60 Grams Or 1/3 Of A Normal Size)|
|Fresh ginger||1 1⁄2 Inch|
|Cabbage leaves||9 Ounce (4 Leaves Or 250 Grams)|
Serving size: Complete recipe
Calories 159 Calories from Fat 8
% Daily Value*
Total Fat 0.94 g1.5%
Saturated Fat 0.25 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5906.8 mg246.1%
Total Carbohydrates 37 g12.5%
Dietary Fiber 14 g56%
Sugars 18 g
Protein 7 g13.6%
Vitamin A 200% Vitamin C 177.4%
Calcium 17.4% Iron 13.4%
*Based on a 2000 Calorie diet
Eggplant: Trim cap and discard. Cut eggplant into quarters lengthwise, slice thinly, and soak in cold water for 10 minutes. Drain. Wrap in cheesecloth and squeeze out excess moisture.
Cucumber: Peel and seed. Cut into quarters lengthwise and slice thinly.
Carrot and ginger: Peel and cut into very thin slivers.
Cabbage: Finely shred.
2. Firmly knead salt and vegetables together by hand for about 1 minute to release moisture. Pat down mixture in a bowl, cover with plastic wrap, and top with a plate that covers as much surface area as possible. Place a 2-lb (1-kg) weight on top of plate and refrigerate. (A 2-cup measuring cup filled with water works well.) Can be served as soon as 2 or 3 hours later, but is best 4 or 5 hours after preparation. Keeps 2 to 3 days in winter.