Spicy & Quick Pickled Veggies - Kraft Recipes Top
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Spicy & Quick Pickled Veggies

Prep Time
Total Time

12 servings

Get a kick out of our Spicy & Quick Pickled Veggies recipe. These Spicy & Quick Pickled Veggies are great on a salad or served as an antipasto dish.

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What You Need

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Make It

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  • Bring vinegar, water, sugar and salt to boil in large saucepan, stirring occasionally.
  • Meanwhile, trim ends of beans, then cut crosswise in half. Peel carrots; cut into 1/4-inch-thick slices.
  • Add beans, carrots and cauliflower to vinegar mixture; stir. Return to boil. Remove from heat.
  • Stir in onions and chiles; cool slightly. Spoon into heatproof bowl; cover loosely. Refrigerate 1 hour.
  • Cover tightly. Refrigerate 24 hours before serving.

Special Equipment Needed

Special Extra

For more heat, prepare using 2 red chiles.


These easy-to-make pickled vegetables can be refrigerated up to 1 month before serving.


Prepare using a Thai red chile or serrano chile.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 25
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 250mg
Carbohydrate 5g
Dietary fiber 2g
Sugars 3g
Protein 0.9642g
% Daily Value
Vitamin A 100 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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