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Pickled Vegetables
Source: dLife

Vegetables that are cooked in a pickling solution.

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
, 1 Vegetables , 1/2 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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1 tbsp  mustard seed
1 tsp  fennel seed
1 tsp  black peppercorns
1 oz  Pepperoncini, Greek
2 each  bay leaves
3 cup  cold water
1 cup  white wine vinegar
3 pinch  fresh thyme
1 cup  sugar
3 tbsp  salt
3 lb  fresh cubed turnips
  1. Place the mustard seed, fennel seed, peppercorns, pepperoncini, bay leaves, water, vinegar, thyme, sugar, and salt in a pot and bring to a boil.
  2. Drop in the vegetables and simmer for approximately 3 minutes.
  3. Remove from the heat and let the vegetables sit in the liquid.
  4. Discard the liquid and serve.

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