Spicy Quick-Pickled Veggies
The recipe Spicy Quick-Pickled Veggies can be made in around 20 minutes. One serving contains 140 calories, 2g of protein, and 0g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $1.53 per serving. This recipe from Cookie and Kate has 146 fans. If you have salt, water, black pepper, and a few other ingredients on hand, you can make it. Several people really liked this side dish. With a spoonacular score of 75%, this dish is solid. Similar recipes include Quick Winter Pickled Veggies, Asian Quick Pickled Veggies, and Almond-Sesame Soba Zoodles with Quick-Pickled Veggies.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
1 cup plain white vinegar or apple cider vinegar
1 bay leaf
Freshly ground black pepper
2 medium carrots, cut on a sharp diagonal into ⅛” thin rounds
½ medium cauliflower, florets cut into small, bite-sized pieces
6 garlic cloves, quartered
2 medium jalapeños, sliced into thin rounds
1½ tablespoons honey or maple syrup
1 teaspoon oregano (preferably Mexican oregano)
1 tablespoon salt
1 cup water
1 small white or yellow onion, sliced into very thin rounds
Equipment:
canning jar
sauce pan
Cooking instruction summary:
Pack the cauliflower, carrots, onion, jalapeos and garlic into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you'll be pouring hot liquid into it soon.In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (and maybe a little extra). Tuck the bay leaf into the side of the jar.Let the pickles cool to room temperature (about 1 hours) before gently tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you're not eating them right away, securely fasten the lid and refrigerate for up to a month.
Step by step:
1. Pack the cauliflower, carrots, onion, jalapeos and garlic into a quart-sized wide-mouth mason jar.
2. Place the jar in the sink, since you'll be pouring hot liquid into it soon.In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (and maybe a little extra). Tuck the bay leaf into the side of the jar.
3. Let the pickles cool to room temperature (about 1 hours) before gently tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you're not eating them right away, securely fasten the lid and refrigerate for up to a month.
Nutrition Information:
covered percent of daily need
