Quick Pickled Vegetables
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Calories: 600kcal
Ingredients
- 6 cups thinly sliced vegetables of your choice: (Cucumbers, Peppers, Onions, Carrots, Asparagus, Cauliflower, Zucchini)
Vinegar mixture
- 1/2 cup sugar
- 2 cups apple cider vinegar
- 1 cup water
- 1 Tbsp. low sodium soy sauce
- 1 tsp. red pepper flakes
- Salt for sprinkling
Instructions
- Place the sliced vegetables in a colander lined with a paper towel. Generously sprinkle with salt and let sit for at least 30 minutes to allow any liquid to drain off. Rinse well and set aside to drain again.
- In a saucepan, heat sugar, vinegar, water, soy sauce and pepper flakes, stirring until sugar has dissolved. Set aside to cool slightly.
- Add vegetables to 2 quart-sized or 4 pint-sized canning jars or plastic containers. Pour vinegar mixture over vegetables, cover with a lid and refrigerate overnight before serving.
- Store in refrigerator for up to two weeks.
Nutrition
Calories: 600kcalCarbohydrates: 127gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 581mgPotassium: 1407mgFiber: 23gSugar: 51gVitamin A: 28457IUVitamin C: 57mgCalcium: 168mgIron: 6mg
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Nutrition Facts
Quick Pickled Vegetables
Amount per Serving
Calories
600
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.3
g
Sodium
581
mg
25
%
Potassium
1407
mg
40
%
Carbohydrates
127
g
42
%
Fiber
23
g
96
%
Sugar
51
g
57
%
Protein
19
g
38
%
Vitamin A
28457
IU
569
%
Vitamin C
57
mg
69
%
Calcium
168
mg
17
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.