Vietnamese Pickle

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Vietnamese Pickle
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 25 min.
Ready in
Calories:
8
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie8 kcal(0 %)
Protein0.27 g(0 %)
Fat0.03 g(0 %)
Carbohydrates1.67 g(1 %)
Sugar added1.26 g(5 %)
Roughage0.35 g(1 %)
Vitamin A81.1 mg(10,138 %)
Vitamin D0 μg(0 %)
Vitamin E0.16 mg(1 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.09 mg(1 %)
Vitamin B₆0.02 mg(1 %)
Folate8.15 μg(3 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.98 mg(2 %)
Potassium18.65 mg(0 %)
Calcium11.78 mg(1 %)
Magnesium1.68 mg(1 %)
Iron0.14 mg(1 %)
Zinc0.03 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
2 tablespoons sugar
1 tablespoon salt
2 tablespoons black peppercorns
¼ cup White vinegar
8 ounces mustard greens
3 red Serrano chile pepper (sliced)
How healthy are the main ingredients?
sugarsalt

Preparation steps

1.
In a small saucepan, combine 2 cups water, sugar, salt, peppercorns and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.
2.
Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 1/2" pieces and coarsely chop the greens. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that everything is submerged. Cover and refrigerate at least overnight before serving.