Quick Pickled Veggies

April 14, 2020

Ingredients

1 cup radishes, sliced into rounds (about 5 small radishes)

1 cup carrots, sliced into rounds (about 2 medium carrots)

1 cup red onions, sliced into half moons (about 1 small red onion)

1 small fresh jalapeño

¾ cup white vinegar

1 cup water

1 tablespoon sugar

1 teaspoon dried oregano

¼ teaspoon ground black pepper

1 teaspoon salt

Wash hands with soap and warm water. Wash produce thoroughly.

Prepare radishes, carrots and red onion as directed. Set aside.

Using a small paring knife, poke half a dozen holes into the jalapeño. Set aside.

In a 32-ounce mason jar, pour vinegar, water, sugar, oregano, black pepper and salt. Shake until well combined.

Add vegetables to jar, in layers or mixed. Screw on the lid and shake to thoroughly coat vegetables.

Refrigerate and allow to marinate for at least 1 hour before serving. Store in the refrigerator for up to 3 weeks.

Enjoy on top of salads, tacos, and enchiladas!

Tip: For spicier pickled vegetables, slice the jalapeño or add hotter varieties like serrano, habanero or chiltepin.

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Serving Size1/4 Cup per Serving

Calories15

Sodium202mg

Sugar2g

Folate4mcg

Calcium9mg

Total Carbohydrates3g

Dietary Fiber1g