Averie Cooks · by Averie Sunshine★ 5.0 (5)
Quick Pickled Vegetables
NUTRITION · PER SERVING130M COOK
CAL 46%·PRO 10%
CARBS 218G95% OF CAL
8G FIBER188G ADDED7G INTRINSIC15G OTHER195G TOTAL SUGAR
FAT 3G3% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick pickled carrots and parsnips with vinegar, sugar, and mustard ready to eat in 24 hours. Tangy and slightly sweet, these pickles add brightness to any plate.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Averie Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 or 2 extra large raw carrots (peeled and sliced into 4-inch by 1/2-inch spears*)
- 1 or 2 large raw parsnips
- 2 cups granulated sugar
- 2 cups white distilled vinegar
- 4 tablespoons Salt-Free Citrus Pepper Blend (or a favorite all-purpose or grill seasoning blend, divided**)
- 2 tablespoons dry yellow mustard grains (divided)
- salt (optional and to taste)
At a glance
PER SERVING · TIME 130M
CAL 46%·PRO 10%
CARBS 218G95% OF CAL
8G FIBER188G ADDED7G INTRINSIC15G OTHER195G TOTAL SUGAR
FAT 3G3% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 17mg
- Total sugar
- 195g
- Added sugar
- 188g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 750mg
- Calcium
- 94mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 17MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.