Pickled Vegetables - Tufts Health & Nutrition Letter

Name: Pickled Vegetables - Tufts Health & Nutrition Letter
Ingredients: ½ cup water; ½ cup white vinegar; Salt to taste (½ to 1 tsp); Sugar to taste (0 to 1 tsp); ½ lb raw vegetables* (about 1½ cups), cut into bite-sized pieces, matchsticks, florets, or rings; 1 or 2 sprigs fresh herbs or ½ to 1 tsp dried herbs (dill, thyme, oregano, rosemary); 1 tsp whole spices (mustard seed, fennel seed, coriander seed, celery seed, whole cloves, whole allspice, peppercorns, red pepper flakes); 1 clove garlic, sliced

www.nutritionletter.tufts.edu

Ingredients: ½ cup water ½ cup white vinegar Salt to taste (½ to 1 tsp) Sugar to taste (0 to 1 tsp) ½ lb raw vegetables* (about 1½ cups), cut into bite-sized pi

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Ingredients

½ cup water
½ cup white vinegar
Salt to taste (½ to 1 tsp)
Sugar to taste (0 to 1 tsp)
½ lb raw vegetables* (about 1½ cups), cut into bite-sized pieces, matchsticks, florets, or rings
1 or 2 sprigs fresh herbs or ½ to 1 tsp dried herbs (dill, thyme, oregano, rosemary)
1 tsp whole spices (mustard seed, fennel seed, coriander seed, celery seed, whole cloves, whole allspice, peppercorns, red pepper flakes)
1 clove garlic, sliced