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Ingredientes

Cost per recipe $2.28 view details

Direcciones

  1. In a very large bowl, place the vegetables and the sliced onion. Toss with salt and cover with cool water. Allow to stand for 1 hour, then drain thoroughly but don't rinse.
  2. In a 3-qt, non-aluminum saucepan, combine vinegar, sugar and spices. Bring to a boil. Simmer 5 min. Pour the vinegar mix over the vegetables, tossing to coat. Allow to stand for 2 hrs.
  3. Transfer to a non-aluminum container and refrigeratein the refrigerator. Store for up to 1 month in brine in the refrigerator.
  4. This recipe yields 2 qts.
  5. Comments: This basic pickle formula will work for nearly any summer vegetable: cucumbers, green beans, zucchini, green tomatoes, cauliflower, yellow squash, peppers, carrots, celery or possibly a combination of a few different vegetables. The pickles will keep, in their brine, in the refrigerator for up to 1 month. If desired, you may substitute 3 Tbsp. of pickling spice for the spices listed above.
  6. Yield: 2 qts

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 956g
Calories 1152  
Calories from Fat 14 1%
Total Fat 1.62g 2%
Saturated Fat 0.21g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 28455mg 1186%
Potassium 685mg 20%
Total Carbs 271.11g 72%
Dietary Fiber 3.8g 13%
Sugars 257.65g 172%
Protein 2.86g 5%
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