Try this Vietnamese Pickled Vegetables recipe, or contribute your own.
Suggest a better descriptionPaper dry veggies and place in a large jar.
Mix remaining ingredients together until sugar is dissolved. Pour into jar, making sure veggies are submerged.
Seal the jar and keep in fridge for 5 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 156 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 458.5mg | 16 % | |
Potassium 304.8mg | 8 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 35.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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