Description
These spicy pickled vegetables are the perfect addition to salads and sandwiches. They are low in fat and calories and will make your next meal pop with bright flavors!
Ingredients
Scale
- 1 red bell pepper (cored, seeded and sliced into 1 1/2- inch chunks)
- 2 cups cauliflower (sliced into bite size chunks)
- 1 medium carrot (peeled and sliced into 1 1/2-inch chunks)
- 2 cups cabbage (chopped bite size)
- 1 jalapeno pepper (seeds discarded)
- 1/2 red onion (sliced into think half moons)
- 1 teaspoon salt
Pickling juice
- 2 cups Nakano Citrus Seasoned Rice Vinegar
- 1 teaspoon red pepper flakes
- 3 1/2 tablespoons granulated sugar
- 1 teaspoon kosher salt
Instructions
- Put all the ingredients for the pickling juice in a pan and cook on low until sugar has dissolved. Transfer to a bowl and let cool to room temperature.
- Put vegetables in a pickling jar (you may need two small ones) and pour pickling juice over. Push the vegetables down to submerge them in pickling juice. Seal and refrigerate for a 2-3 hours. The vegetables will still be crunchy and not too tangy. If you prefer a stronger taste, leave them for an extra 1-2 days.
Notes
These spicy pickled vegetables will keep refrigerated for up up to 3 weeks.
Nutrition
- Serving Size:
- Calories: 45
- Sugar: 7.9 g
- Sodium: 600.3 mg
- Fat: 0.2 g
- Saturated Fat: 0.1 g
- Carbohydrates: 10.6 g
- Fiber: 1.6 g
- Protein: 1.1 g
- Cholesterol: 0 mg
