Pickled veggies
These spicy pickled vegetables are a great condiment to serve with tacos.
If you’re ever looking for something a little different to go with fish tacos or anything that uses cilantro and lime juice, try this side of pickled veggies. So easy and so good.
This recipe is inspired by the Power Foods cookbook. The veggies can be kept refrigerated in a tightly covered container for a couple of weeks.
Servings: 6
Ingredients
- 6 medium carrots, peeled and sliced diagonally about 1/4 inch thick (round slices are more likely to roll off the counter)
- 3 red onions, peeled, each cut into eight wedges
- 4 big jalapeños, quartered lengthwise (easiest way is to cut off the stem, hold it upright, and cut vertically down each side leaving the ribs and seed behind)
- 2 1/2 cups apple cider vinegar
- 3 cups water
- 1/3 cup sugar
- 2 teaspoons coarse salt
Directions
- In a large saucepan, bring the vinegar, water, sugar, and salt to a boil.
- Add the veggies.
- Reduce heat to medium-high and cook at a low boil for about 12 minutes.
- Pour into a bowl — don’t strain it.
- When it’s cool, refrigerate, and serve cold. Keep any leftovers in a sealed container in the fridge.
Nutrition information (per serving)
- Calories: 60
- Total fat: 0 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 240 mg
- Total carbohydrate: 14 g
- Dietary fiber: 3 g
- Total sugars: 6 g
- Protein: 1 g