{'text': 'Hot eggplant pickle is a spicy and tangy condiment that combines the earthy flavors of eggplant with the heat of chili peppers and the zing of vinegar. This versatile pickle can add a punch to any meal, making it perfect for those who love bold and zesty flavors.'}
- Choose a firm and fresh eggplant for the best texture and flavor in your pickle.
- Adjust the amount of chili powder and red hot chili peppers according to your spice tolerance.
- Ensure all vegetables are chopped uniformly to ensure even cooking.
- Store the pickle in a sterilized jar for longer shelf life, and refrigerate after opening.
- Allow the pickle to sit for a couple of days before consumption to let the flavors meld and intensify.
{'text': 'Making hot eggplant pickle at home is straightforward and rewarding. The result is a vibrant, flavorful pickle that can be stored and enjoyed with a variety of dishes. Its tantalizing taste will surely impress anyone who loves a good spicy kick in their meals.'}
Nutrition Facts | |
---|---|
Serving Size | 130 grams |
Energy | |
Calories 44kcal | 2% |
Protein | |
Protein 1.44g | 1% |
Carbohydrates | |
Carbohydrates 10g | 3% |
Fiber 3.40g | 9% |
Sugar 6g | 6% |
Fat | |
Fat 0.34g | 0% |
Saturated 0.07g | 0% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 20ug | 2% |
Choline 9mg | 2% |
Vitamin B1 0.06mg | 5% |
Vitamin B2 0.06mg | 4% |
Vitamin B3 0.79mg | 5% |
Vitamin B6 0.20mg | 12% |
Vitamin B9 27ug | 7% |
Vitamin B12 0.00ug | 0% |
Vitamin C 24mg | 26% |
Vitamin E 0.64mg | 4% |
Vitamin K 6ug | 5% |
Minerals | |
Calcium, Ca 18mg | 1% |
Copper, Cu 0.10mg | 11% |
Iron, Fe 0.57mg | 5% |
Magnesium, Mg 18mg | 4% |
Phosphorus, P 40mg | 3% |
Potassium, K 300mg | 9% |
Selenium, Se 0.57ug | 1% |
Sodium, Na 90mg | 6% |
Zinc, Zn 0.27mg | 2% |
Water | |
Water 120g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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