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Quick Spicy Pickled Vegetables
Quick Spicy Pickled Vegetables

Quick Spicy Pickled Vegetables

25 Hr(s) 20 Min(s) (incl. refrigerating)
20 Min(s) Prep
25 Hr(s) Cook
Healthy Living
Try our great spicy pickled vegetables recipe. These Quick Spicy Pickled Vegetables take only 20 minutes to prep and are ready to eat in 24 hours.
What You Need
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12 servings
Original recipe yields 12 servings
1 tsp. each fennel seed and crushed red pepper
6 sprigs fresh thyme
3 bay leaves
1 cup slivered red onions
1-1/2 cups carrot slices
2 cups small cauliflower florets
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Let's Make It
1
Bring vinegar, fennel seed and crushed pepper just to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Remove from heat
2
Place 2 thyme sprigs and 1 bay leaf in each of 3 (16-oz) jars; top evenly with onions, carrots and cauliflower.
3
Pour vinegar mixture over vegetables, evenly distributing seasonings among jars. Cover with lids. Cool completely.
4
Refrigerate 24 hours. Remove and discard bay leaves before serving.
Kitchen Tips
Tip 1
Note
These delicious pickled vegetables can be refrigerated up to 1 month before serving.
Tip 2
Substitute
Substitute bell pepper strips for the carrots or cauliflower.
Tip 3
Nutrition Bonus
These tangy low-sodium pickled vegetables are irresistible. They make a great fat-free side dish that's high in vitamin A, thanks to the carrots.
Nutrition
Calories
50
Calories From Fat
0
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 20mg
1%
Total Carbohydrates 11g
4%
Dietary Fibers 1g
4%
Sugars 9g
18%
Protein 0.6071g
1%
Vitamin A
70%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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