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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pickled Vegetables

Source: dLife

Vegetables that are cooked in a pickling solution.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	51.5

Total Carbs	13.1 g

Dietary Fiber	1.7 g

Sugars	10.5 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	89.8 mg

Protein	0.9 g

Sodium	1112.5 mg

Dietary Exchanges 0.2 Fat, 0.9 Vegetables, 0.3 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp mustard seed 1.0
1 tsp fennel seed 1.0
1 tsp black peppercorns 1.0
1 oz Pepperoncini, Greek 2.0
2 each bay leaves 3.0
3 cup cold water 1.0
1 cup white wine vinegar 3.0
3 pinch fresh thyme 1.0
1 cup sugar 3.0
3 tbsp salt 3.0
3 lb fresh cubed turnips

Directions

Place the mustard seed, fennel seed, peppercorns, pepperoncini, bay leaves, water, vinegar, thyme, sugar, and salt in a pot and bring to a boil.
Drop in the vegetables and simmer for approximately 3 minutes.
Remove from the heat and let the vegetables sit in the liquid.
Discard the liquid and serve.