Pickled Vegetables

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 123
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Sodium: 127mg

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

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pickled Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy