Mexican Pickled Vegetables

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Photo attribution: 

Flickr: janelle js pw
Mexican Pickled Vegetables
Budget-friendly recipe
590

Served as an appetizer or a healthy snack, you’ll love these spicy vegetables!

Ingredients

1
pound
cubed
3
peeled and sliced
2
stemmed and cut into thick slices
2
thinly sliced
1
cut into strips
½
cut into strips
1
teaspoon
½
teaspoon
½
teaspoon

What You'll Need

  • Saucepan
  • Large bowl/jar or reusable bag

Directions

  1. Place potatoes in a saucepan with ¼-inch of water (or place in a steamer basket). Bring water to a boil; cover and steam for 5 minutes.
  2. Add carrots; cover and steam for 5 minutes more or until potatoes are tender. Remove from heat and run under cold water to quickly cool vegetables.
  3. Place in a large bowl/jar or resealable bag with all remaining ingredients. Cover and refrigerate for at least 1 hour or overnight, stirring occasionally.
  4. Serve chilled.

Nutrition Info and more

Serving size:
1
cup
Total calories:
60
Total fat:
<1 g
Saturated fat:
<1 g
Carbohydrates:
15 g
Protein:
1 g
Fiber:
3 g
Sodium:
170 mg
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