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Spicy Pickled Vegetables

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 20 servings (serving size: about 1/3 cup drained vegetables)
This Tex-Mex favorite is enjoyed with nachos, tacos, or chili. The carrots and green beans would also make good stirrers for a Bloody Mary. Drop onions into boiling water for 15 to 30 seconds to make them easier to peel.

Ingredients

  • 6 cups water
  • 4 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 pound baby carrots
  • 2 cups pearl onions, peeled (about 10 ounces)
  • 1/3 cup sliced jalapeño peppers (about 2 large)
  • 8 ounces haricots verts, trimmed
  • 4 cups white vinegar

Nutrition Information

  • calories 17
  • caloriesfromfat 5 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.4 g
  • carbohydrate 3.7 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 208 mg
  • calcium 12 mg

How to Make It

  1. Bring first 3 ingredients to a boil in a large saucepan. Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar. Let stand at room temperature 1 hour. Pour into a large bowl; cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.