Spicy Pickled Vegetables

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

20 servings (serving size: about 1/3 cup drained vegetables)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Mark Scarbrough,

August 2008