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Pickled Vegetables
Date added: November 4, 2007
Pickled Vegetables, Japanese Style
- Servings: 4 change
- Calories per serving: 50
- Prep time: 5
- Cook time: 0
Ingredients
- 8 ounce-weight cucumber, fresh, med
- 6 ounce-weight carrots, fresh, 7" x 1 1/4"
- 4 ounce-weight celery, raw, stalk
- 1 tsp chili peppers, anaheim, dried
Pickling Juice
- 6 ounce-weight vinegar, white wine
- 6 ounce-weight water, tap
- 2 tbsp sugar
- 1 tbsp salt, table
- 2 inch squares seaweed, kelp, raw
Recipe Method
1. Salt cucumber and cut into 2 inch lengths. Cut carrot and celery into similar 2 inch sticks.
2. Soak vegetables in salted water for 2 hours.
3. Heat white wine vinegar, water, sugar and salt in a small pot and bring to a boil, removing kelp just before boiling.
4. Drain and pat dry vegetables and place in a pickling jar along with the pickling liquid and red chili peppers.
5. Cool and let stand in fridge overnight.
6. Pickled vegetables last 1 week.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 50 | 2% |
| Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1,804mg | 75% |
| Carbohydrates 12g | 2% |
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