Pickled Vegetables

Pickled Vegetables Recipe
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Try Pickled Vegetables for an easy, tasty and unique side dish to serve along side your favorite entree. Don't be intimidated. Pickled Vegetables are as easy as slicing veggies and boiling a few ingredients.

Yield:

Serves 4 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 123
Fat 0.2 g
Satfat 0.0 g
Sodium 127 mg

Ingredients

1/2 cup sugar
3/4 cup white vinegar
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
3 garlic cloves, crushed
2 cups thinly sliced unpeeled English cucumber
1 cup thinly sliced red onion
1/2 cup cauliflower florets

Preparation

Combine sugar, vinegar, kosher salt, crushed red pepper, freshly ground black pepper, and crushed garlic in a small saucepan over medium-high heat; bring to a boil, stirring to dissolve sugar. ­Remove from heat. Add cucumber, onion, and cauliflower. Let vegetable mixture stand 30 ­minutes; drain well.

Note:

Mary Drennen,

Cooking Light

January 2013
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