Spicy Pickled Vegetables
From Cooking Light [1] magazine
Ingredients
- 6 cups water
4 teaspoons kosher salt
1 teaspoon ground cumin
1 pound baby carrots
2 cups pearl onions, peeled (about 10 ounces)
1/3 cup sliced jalapeño peppers (about 2 large)
8 ounces haricots verts, trimmed
4 cups white vinegar
Directions
- Bring first 3 ingredients to a boil in a large saucepan.
- Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar.
- Let stand at room temperature 1 hour.
- Pour into a large bowl; cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
Makes 20 servings of 1/3 cup vegetables each.
Information
- Category
- Other, Condiments/Sauces
- Cuisine
- Mexican