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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 17
- Calories from fat: 5%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.4g
- Carbohydrate: 3.7g
- Fiber: 1.3g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 208mg
- Calcium: 12mg
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.
Spicy Pickled Vegetables Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead
- CUISINE: American, Southwest
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
-
Spicy Pickled Green Beans
Cooking Light -
Quick Pickled Tomatillos
Sunset
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy