Pickled Vegetables - 7g Carbs
Yield: 20 servings, or 3 pounds of pickles
From: Diabetes Cookbook for Dummies
1 Tbsp yellow mustard seed
1 tsp fennel seed
1 tsp black peppercorns
4 dried pepperoncini
2 bay leaves
3 cups water
1 cup white wine vinegar
3 sprigs thyme
1 cup sugar ** Note
3 Tbsp salt
3 lb vegetables (such as carrots, cauliflower, cherry peppers,
fennel, onions, or turnips), cleaned and cut into bite-sized
pieces
Combine the mustard seed, fennel seed, peppercorns, pepperoncini,
bay leaves, water, vinegar, thyme, sugar, and salt in a large pot
and bring to a boil. Add the vegetables and simmer for about 3 minutes.
Turn off the heat, but leave the vegetables in the pickling
solution. The residual heat will cook them through.
Discard the pickling juice and store in the refrigerator for up to
5 days.
Nutritional Information Per Serving (1/20 of recipe):
28 Calories, 0g Fat, 0mg Cholesterol, 283mg Sodium, 7g Carbohydrate,
1g Protein
Diabetic Exchanges: 1 Vegetable
**Note: This recipe uses sugar so if your diet does not allow this…
then try it with Splenda.