Directions:
- Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic.
- Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables.
- Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.94 Kcal (205 kJ) | ||
| Calories from fat | 6.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 1% | |
|---|---|---|---|
| Sodium | 618.49mg | 26% | |
| Potassium | 118.75mg | 3% | |
| Total Carbs | 8.99g | 3% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 56.25 Kcal (236 kJ) | ||
| Calories from fat | 7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 1% | |
|---|---|---|---|
| Sodium | 710.93mg | 26% | |
| Potassium | 136.5mg | 3% | |
| Total Carbs | 10.33g | 3% | |
| Sugars | 2.28g | 8% | |
| Dietary Fiber | 2.62g | 9% | |
| Protein | 1.81g | 3% | |
| Vitamin C | 6.4mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 30.6mg | 3% | |
* 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.
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