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.
What You Need
Original recipe yields 12 servings
2 cups HEINZ Distilled White Vinegar
2 cups water
5 Tbsp. sugar
2 Tbsp. pickling salt
1/2 lb. each fresh green beans, carrots and small cauliflower florets
1/2 cup slivered onions
1 red chile, cut into thin slices
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.