
How To Make Spicy Quick-Pickled Veggies
Sweet, tangy, and incredibly spicy flavors makes up this deliciously pickled veggies! Whip up a batch in just 20 fast minutes.
Serves:
Ingredients
- ½medium cauliflower,florets cut into small, bite-sized pieces
- 2medium carrots,cut on a sharp diagonal into â…›-inch thin rounds
- 1small onion,white or yellow, sliced into very thin rounds
- 2medium jalapeños,sliced into thin rounds
- 6garlic cloves,quartered
- 1cupplain white vinegar
- 1cupwater
- 1tbspsalt
- 1½tbsphoney
- 1bay leaf
- 1tsporegano
- freshly ground black pepper
Instructions
-
Pack the cauliflower, carrots, onion, jalapeños, and garlic into a quart-sized wide-mouth mason jar.
-
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. Tuck the bay leaf into the side of the jar.
-
Let the pickles cool to room temperature before gently tapping the jar to remove air bubbles.
-
Serve as desired, and enjoy!
Nutrition
- Calories:Â 84.39kcal
- Fat:Â 0.39g
- Saturated Fat:Â 0.14g
- Monounsaturated Fat:Â 0.04g
- Polyunsaturated Fat:Â 0.10g
- Carbohydrates:Â 17.46g
- Fiber:Â 3.27g
- Sugar:Â 10.43g
- Protein:Â 2.38g
- Sodium:Â 606.53mg
- Calcium:Â 54.17mg
- Potassium:Â 398.21mg
- Iron:Â 0.82mg
- Vitamin A: 259.35µg
- Vitamin C:Â 48.34mg
Have your own special recipe to share? Submit Your Recipe Today!