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Ingredientes
- 6 small zucchini, cut into rounds 1/4 inch thick (halve if they are too large)
- 6 celery stalks-cut into 1 inch pieces (diagonally)
- 3 tablespoons kosher salt
- 6 cups water
- 6 cups white wine vinegar
- 4 red bell peppers-seeded and chopped
- 2 yellow bell peppers-seeded and chopped
- 3 carrots, peeled and chopped
- 24 garlic cloves
- 8 bay leaves
- 2 tablespoons peppercorns
- 1 head cauliflower-cut into small florets
- 8 tablespoons olive oil
View Full Recipe at anniebakes
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4142g | |
| Calories 1562 | |
| Calories from Fat 978 | 63% |
| Total Fat 110.7g | 138% |
| Saturated Fat 15.52g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21470mg | 895% |
| Potassium 3816mg | 109% |
| Total Carbs 77.36g | 21% |
| Dietary Fiber 20.1g | 67% |
| Sugars 23.97g | 16% |
| Protein 17.09g | 27% |
