Pickled vegetables
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
Introduction
from Cooking Light December 2012 from Cooking Light December 2012Number 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.
Serving Size: Serves 4- 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SCIGEEK.