Quick Pickled Vegetables
Recipe information
Yield
makes 1 quart
Ingredients
2 1/2 cups apple-cider vinegar
1/3 cup sugar
2 teaspoons coarse salt
3 cups cold water
4 carrots, peeled and sliced diagonally 1/4 inch thick
2 small red onions, halved and sliced into 3/4-inch wedges
4 jalapeño chiles, quartered lengthwise; ribs and seeds removed
Preparation
Step 1
Combine vinegar, sugar, and salt in a saucepan with the water; bring to a boil over high heat and stir to dissolve sugar. Add carrots, onions, and jalapeños, and reduce heat to medium-high. Simmer until carrots are just tender, 10 to 12 minutes. Pour into a bowl; let cool completely before covering and refrigerating. (Pickles will keep up to 2 weeks.)
Nutrition Information
Step 2
(Per Serving)
Step 3
Calories: 39.7
Step 4
Saturated Fat: 0g
Step 5
Unsaturated Fat: 0g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrates: 8.1g
Step 8
Protein: .4g
Step 9
Sodium: 206mg
Step 10
Fiber: 1g
