Directions:
- In a 1-1/2-qt. bowl, combine the vinegar, water, sugar, pepper and salt. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to vinegar mixture.
- Stir in the cucumbers, tomatoes and carrots. Cover and refrigerate for at least 4 hours or overnight. Discard spice bag before serving. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.9 Kcal (263 kJ) | ||
| Calories from fat | 0.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 88.82mg | 4% | |
| Potassium | 269.42mg | 6% | |
| Total Carbs | 12.85g | 4% | |
| Sugars | 10.27g | 41% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 28.3 Kcal (118 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 39.96mg | 4% | |
| Potassium | 121.21mg | 6% | |
| Total Carbs | 5.78g | 4% | |
| Sugars | 4.62g | 41% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 0.65g | 3% | |
| Vitamin C | 4.4mg | 16% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.9mg | 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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