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Quick Pickled Veggies

Yields14 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 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
1

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

2

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

3

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

4

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

5

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

6

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

7

Enjoy on top of salads, tacos, and enchiladas!

Nutrition Facts

14 servings

Serving size

12

Amount per serving
Calories15
% Daily Value *
Sodium 202mg9%
Total Carbohydrate 3g2%

Dietary Fiber 1g4%
Total Sugars 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.