SPICY & QUICK PICKLED VEGGIES
Get a kick out of our Spicy & Quick Pickled Veggies recipe. These Spicy & Quick Pickled Veggies are great on a salad or served as an antipasto dish.
Provided by My Food and Family
Categories Recipes
Time P1DT3h30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Bring vinegar, water, sugar and salt to boil in large saucepan, stirring occasionally.
- Meanwhile, trim ends of beans, then cut crosswise in half. Peel carrots; cut into 1/4-inch-thick slices.
- Add beans, carrots and cauliflower to vinegar mixture; stir. Return to boil. Remove from heat.
- Stir in onions and chiles; cool slightly. Spoon into heatproof bowl; cover loosely. Refrigerate 1 hour.
- Cover tightly. Refrigerate 24 hours before serving.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 3 g, Protein 0.9642 g
SPICY PICKLED VEGGIES
Yield 2 cups
Number Of Ingredients 7
Steps:
- Whisk vinegar, juice, sugar, sambal and salt in a bowl until sugar and salt dissolve. Pour marinade over veggies in a plastic bag and refrigerate 1 hour. Drain in colander before serving.
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