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Sweet Pickled Garden Vegetables

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)193.2604
Energy (kCal)2400.9777
Carbohydrates (g)84.1947
Total fats (g)147.5733
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed. | 2. Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them. | 3. Cover with plastic wrap and refrigerate for 3 to 4 days before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable pepper 2 lbs assorted red 806.9352 0.0 179.5204 4.5333
    water 2 1/2 cups cooled 1380.0 33.24 13.74 143.04
    cider vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    sea salt 1 1/2 1/2 806.9352 0.0 179.5204 4.5333
    pickling spice 1 teaspoon 806.9352 0.0 179.5204 4.5333
    black peppercorn 1 teaspoon 806.9352 0.0 179.5204 4.5333
    dill 8 sprigs - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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