Spicy Pickled 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.

By Mark Scarbrough
Recipe by Cooking Light August 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
20 servings (serving size: about 1/3 cup drained vegetables)
Nutrition Info
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Ingredients

Directions

  • 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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Nutrition Facts

Per Serving:
17 calories; calories from fat 5%; fat 0.1g; protein 0.4g; carbohydrates 3.7g; fiber 1.3g; iron 0.4mg; sodium 208mg; calcium 12mg.
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