Pickled veggies

Contributed by Preston Maring, MD

Pickled veggies

If you are 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 sooo good.

This recipe is inspired by the Power Foods cookbook The veggies can last in a tightly covered container for a couple weeks. I don't know how much of the sugar and salt soaks into the vegetables.

Hopefully, Sue Heikkinen from KP in Colorado who does the nutritional analysis for the recipes I post, can figure it out.

Servings: 6


  • Six medium carrots, peeled and sliced diagonally about 1/4" thick (round slices are more likely to roll off the counter)
  • 3 red onions, peeled, each cut into eight wedges
  • 4 big jalapenos, 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


  1. Bring the vinegar, water, sugar and salt to a boil in a large saucepan. 
  2. Add the veggies. 
  3. Reduce heat to medium-high and cook at a low boil for about 12 minutes.
  4. Pour into a bowl - don't strain it. 
  5. When it is cool, refrigerate, and serve cold.