Quick Pickled Vegetables

Name: Quick Pickled Vegetables
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 jalapeno chiles, quartered lengthwise; ribs and seeds removed

7 ingredients

14 steps

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 jalapeno chiles, quartered lengthwise; ribs and seeds removed

Directions

1

Combine vinegar, sugar, and salt in a saucepan with the water; bring to a boil over high heat and stir to dissolve sugar.
2

Add carrots, onions, and jalapenos, and reduce heat to medium-high.
3

Simmer until carrots are just tender, 10 to 12 minutes.
4

Pour into a bowl; let cool completely before covering and refrigerating.
5

(Pickles will keep up to 2 weeks.)
6

(Per Serving)
7

Calories: 39.7
8

Saturated Fat: 0g
9

Unsaturated Fat: 0g
10

Cholesterol: 0mg
11

Carbohydrates: 8.1g
12

Protein: .4g
13

Sodium: 206mg
14

Fiber: 1g