Quick Pickles

Photo: Susie Cushner

You can use many vegetables, including green tomatoes, onions, fennel, celery, zucchini sticks, or parboiled string beans. However, radishes and beets will bleed on the other vegetables so keep them separate.

Yield: (serving size: serves 6 to 8)
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 32mg
  • Calories: 56
  • Calories from fat: 0%
  • Carbohydrate: 12g
  • Cholesterol: 0mg
  • Fat: 0g
  • Fiber: 3g
  • Iron: 1mg
  • Protein: 2mg
  • Saturated fat: 0g
  • Sodium: 291mg

Ingredients

  • 1 1/2 cups white wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 (2-inch) piece fresh ginger, coarsely chopped
  • 4 garlic cloves, peeled and crushed
  • 1 large red bell pepper, seeded and cut into strips
  • 2 medium cucumbers, seeded and sliced into sticks
  • 4 large carrots, peeled and sliced into sticks
  • 1/2 head cauliflower, cut into florets

Preparation

  1. Earlier in the day or the day before, bring vinegar, sugar, salt, ginger, and garlic to a boil in a saucepan. Remove from heat and let steep 5 minutes.
  2. Place vegetables in a large, shallow baking dish. Pour vinegar mixture through a strainer over vegetables and toss to coat; discard garlic and ginger. Cover with plastic wrap and refrigerate at least 3 hours or overnight, stirring occasionally.
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