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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 122.3
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 442.0 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.2 g

View full nutritional breakdown of Pickled vegetables calories by ingredient
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Pickled vegetables

Submitted by: SCIGEEK

Introduction

from Cooking Light December 2012 from Cooking Light December 2012
Number of Servings: 4

Ingredients

    1/2 cup sugar
    3/4 white vinegar
    3/4 kosher salt
    1/2 teaspoon crushed red pepper
    1/2 teaspoon fresh ground black pepper
    3 crushed garlic cloves
    2 cups thinly sliced English cucumber
    1 cup thinly sliced red onion
    1/2 cup cauliflower florets

Directions

Combine sugar, vinegar, kosher salt, crushed red pepper, freshly ground black pepper, and crushed garlic in a small saucepan over medium-high heat; bring to a boil, stirring to dissolve sugar. ­Remove from heat. Add cucumber, onion, and cauliflower. Let vegetable mixture stand 30 ­minutes; drain well.


Serving Size: Serves 4- 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SCIGEEK.





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