1/1 Photo of Sweet Pickled Garden Vegetables
I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
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Units: US | Metric
- 1Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
- 2Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
- 3Cover with plastic wrap and refrigerate for 3 to 4 days before serving.
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Nutritional Facts for Sweet Pickled Garden Vegetables
Serving Size: 1 (746 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 206.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3504.0 mg
- Total Carbohydrate 50.6 g
- Dietary Fiber 0.0 g
- Sugars 50.1 g
- Protein 0.0 g
The following items or measurements are not included:
assorted fresh vegetables