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Add a photoThis is a great side dish
Ingredients
- Fresh chilies of choice
- 1/2 Part water
- 1/2 Part vinegar
- 1 teaspoon non-iodized salt per pint, of liquid
- Cauliflower, in flowerets
- Broccoli, in flowerets
- Carrots - cut in coins
- Use baby carrots
- Pearl onions
- Garlic cloves, whole
- Green olives
Directions
- Combine the water, vinegar, and salt in a pan and boil for a minute. Pour the hot mixture over the vegetables leaving one inch space and cover.
- Allow the chilies and vegetables to pickle for 2 to 3 weeks before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 8 servings | |
| Calories 16 | |
| Calories from Fat 4 | 25% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 80mg | 2% |
| Total Carbs 2.8g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.07g | 1% |
| Protein 0.58g | 1% |
