- Calories 17
- Caloriesfromfat 5%
- Fat 0.1g
- Satfat 0.0g
- Monofat 0.0g
- Polyfat 0.0g
- Protein 0.4g
- Carbohydrate 3.7g
- Fiber 1.3g
- Cholesterol 0.0mg
- Iron 0.4mg
- Sodium 208mg
- Calcium 12mg
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.
How to Make It
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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