Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
334
Calories
7g
Protein
15g
Fat
48g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2lbs assorted fresh vegetables, such as Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions, cut into
- 2 1/2 cups water, cooled
- 1/4cup cider vinegar
- 1/4cup sugar
- 1 1/2teaspoons sea salt
- 1teaspoon pickling spices
- 1teaspoon whole black peppercorns
- 8sprigs fresh dill
- =
Directions
1
Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
2
In another glass bowl place the vegetables and dill, then pour all the brine over them. Cover with plastic wrap and refrigerate for 3 to 4 days before serving.
Recipe sourced from
fandom