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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 6 servings |
||
| Calories 28 | ||
| Calories from Fat 0 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1004mg | 41% | |
| Potassium 207mg | 5% | |
| Total Carbohydrate 4.2g | 1% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 1.9g | ||
| Protein 0.7g | 1% | |
Persian Pickles
Recipe #380010 |
3 days |
25 min prep |
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By: Sue L
Jul 2, 2009
From a recipe at World Hearth, author unknown.
SERVES 6
Ingredients
- 1 cup cauliflower, blanched
- 1 cup carrot sticks, blanched
- 1 cup celery, sliced
- 1 1/2 cups apple cider vinegar
- 2 garlic cloves, minced
- 2 1/2 teaspoons salt
- 1 dash ground ginger
Directions
1
Soak vegetables in water overnight, then drain.2
Mix together vinegar, salt, garlic & ginger in a 2-quart jar.3
Add vegetables, then pour in vinegar.4
Cover and marinate 3 days in refrigerator.
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- Course > Condiments, etc.
- Main Ingredient > Vegetables > Carrots
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- Cuisine > Asian > S.W. (Middle Eastern) > Iranian/Persian
- Preparation > Time to Make > > 1 day
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
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