Pickled Vegetables Recipe

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Ingredients

Count

Nutrition

8387

Calories

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Ingredients:

Serving

3 1/3 cups distilled white vinegar
3 1/3 cups white grape juice
12 large fresh dill sprigs
8 small dried red chilies, halved
8 whole star anise
4 3 x1/2-inch strips lemon peel
4 large bay leaves
2 1/2 tbsp whole coriander seeds
2 tbsp honey
1 tbsp salt
24 white and/or purple pearl onions (about 7 oz)
24 baby carrots (about 7 oz)
18 small cauliflower florets
15 baby yellow pattypan squash (about 8 oz, halved)
16 1/3- inch- thick slices from 1 large unpeeled cucumber
1 cup stemmed seedless green grapes
2 1- quart or 1-liter wide-mouth jars
1 large red bell pepper, stemmed, seeded , cut into 1-inch pieces
24 small firm cherry tomatoes (about 8 oz), stemmed
6 whole star anise
6 bay leaves
6 large fresh dill sprigs
2 large garlic cloves, thinly sliced
2 red or green jalapeno or serrano chilies with stems , halved lengthwise

Directions:

Make brine: Combine all ingredients in large nonreactive* saucepan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer 10 minutes. Strain into bowl; return brine to same pan and set aside.
Make vegetables and seasonings: Pour water to depth of 1 inch in medium pot; place vegetable steamer rack in pot. Bring water to boil. Place onions on rack. Cover pot; steam onions until just tender, about 5 minutes. Using spoon, transfer onions to bowl. Cool and peel onions. Steam carrots until crisp-tender, about 3 minutes; transfer to separate bowl and cool. Steam cauliflower until crisp-tender, about 3 minutes; transfer to separate bowl and cool. Steam squash until crisp-tender, about 2 minutes; transfer to separate bowl and cool.
Place half of grapes in bottom of 1 jar. Arrange half of bell pepper pieces atop grapes. Continue to layer half of each vegetable (including tomatoes) in jar, pressing layers firmly to compact and evenly distributing half of star anise, bay leaves, dill sprigs, garlic slices and chilies among vegetables. Repeat layering with remaining grapes, vegetables and seasonings in second jar.
Bring reserved brine to boil. Ladle enough boiling brine into each jar to fill completely. Close jars tightly.
Let pickles stand at room temperature until completely cool about 3 hours. Chill 2 days. (Can be made 1 week ahead; keep refrigerated. Brine may become cloudy.)
* Nonreactive cookware interiors that will not adversely affect foods include stainless steel, anodized aluminum, enamel linings, and nonstick surfaces.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	8386.67 Kcal (35113 kJ)
Calories from fat	2040.32 Kcal
		% Daily Value*
Total Fat	226.7g	349%
Sodium	20202.81mg	842%
Potassium	40741.5mg	867%
Total Carbs	1353.23g	451%
Sugars	466.43g	1866%
Dietary Fiber	321.22g	1285%
Protein	311.05g	622%
Vitamin C	6405.2mg	10675%
Vitamin A	4.9mg	165%
Iron	69.9mg	388%
Calcium	3552.5mg	355%

Amount Per 100 g
Calories	44.29 Kcal (185 kJ)
Calories from fat	10.78 Kcal
		% Daily Value*
Total Fat	1.2g	349%
Sodium	106.7mg	842%
Potassium	215.17mg	867%
Total Carbs	7.15g	451%
Sugars	2.46g	1866%
Dietary Fiber	1.7g	1285%
Protein	1.64g	622%
Vitamin C	33.8mg	10675%
Iron	0.4mg	388%
Calcium	18.8mg	355%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

185.8

Points
208

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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