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Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower Photo by: Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Pickled Vegetables

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.

Cooking Light JANUARY 2013

  • Yield: Serves 4 (serving size: 1/2 cup)

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.

Nutritional Information

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

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