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 Cooking Light

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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. 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.
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