Alexandra's Kitchen · by Alexandra Stafford
Simple Pickled Crudité
NUTRITION · PER SERVING15M COOK
CAL 25%·PRO 39%
CARBS 86G70% OF CAL
23G FIBER16G SUGAR47G OTHER
FAT 3G6% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple pickling formula for quick-preserved vegetables using vinegar, salt, sugar, and water. Scalable for any amount of crudités and ready in minutes.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
Varies- 1 cup water
- 1 cup vinegar (white, apple cider, white balsamic, champagne—any white vinegar)
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 4 cups (roughly) thinly sliced or roughly chopped vegetables: onions, carrots, turnips, radishes, peppers, fennel, shallots, cauliflower etc.
At a glance
PER SERVING · TIME 15M
CAL 25%·PRO 39%
CARBS 86G70% OF CAL
23G FIBER16G SUGAR47G OTHER
FAT 3G6% OF CAL
1G 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
- 10m
- Cook
- 5m
- Sodium
- 3807mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1235mg
- Calcium
- 167mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3807MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.