The Table Today.

The Table Today

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MULLING SPICE QUICK PICKLED VEGGIES.

 

Prep Time: 20 mins  Cook Time: App. 5 mins  Total Time: 25 mins  Servings: Many

 

6 Cups sliced assorted crunchy vegetables

2 Cups Rice or Apple Cider Vinegar

2 Cups Water

3 Tbsp Mulling or Pickling Spices

4 Tbsp Sugar

1 Tsp Salt

 

1. Combine vegetables in a large bowl and mix.

 

2. Stuff vegetables loosely in jars, (I used 2 24oz BALL jars).

 

3. Combine vinegar, sugar, and pickling spices in a small saucepan. Bring to a boil and turn the burner off. Cool to room temp.

 

4. Pour spiced liquid over the vegetables, leaving 1/2 inch space at the top.

 

5. Cover and let cool.

 

6. Refrigerate up to 3 weeks. 

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Nutrition: Serving Size: 1/4 Cup, Calories: 12-15, Total Fat: 0g, Protein: Less than 1g, Total Carbohydrates: 1–3g,

Sugars: <1g, Fiber: <1g

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More The Table Today. Recipes:

Slow Cook Chicken Pot Pie

​Yummy Granola