Half Baked Harvest · by Tieghan Gerard★ 4.5 (31)
Quick Pickled Veggies
NUTRITION · PER SERVING20M COOK
CAL 27%·PRO 15%
CARBS 114G85% OF CAL
18G FIBER34G ADDED47G INTRINSIC15G OTHER81G TOTAL SUGAR
FAT 2G4% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickles made with vinegar, salt, and sugar. Vegetables like carrots are preserved in a tangy, slightly sweet brine with herbs and spices.
condimentamerican🍲 stockpotdairy freegluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- fresh herbs, such as thyme, rosemary, basil, and dill
- 2-4 cloves garlic, smashed
- 1 teaspoon each black peppers and coriander seeds
- crush red pepper flakes or sliced chile peppers (optional)
- 2 pounds fresh fruits and veggies such as carrots, beets, cauliflower, asparagus, cherries, and strawberries
- 2 cups apple cider vinegar
- 2 cups water
- 1/4 cup kosher salt
- 2 tablespoons honey or sugar
- zest and juice of 1 lemon
At a glance
PER SERVING · TIME 20M
CAL 27%·PRO 15%
CARBS 114G85% OF CAL
18G FIBER34G ADDED47G INTRINSIC15G OTHER81G TOTAL SUGAR
FAT 2G4% OF CAL
0G SAT2G 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
- 15m
- Cook
- 5m
- Sodium
- 21265mg
- Total sugar
- 81g
- Added sugar
- 34g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1273mg
- Calcium
- 190mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 21265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.