Spicy Pickled Vegetables

This Tex-Mex favorite is enjoyed with nachos, tacos, or chili. The carrots and green beans would also make good stirrers for a Bloody Mary. Drop onions into boiling water for 15 to 30 seconds to make them easier to peel.

Yield: 20 servings (serving size: about 1/3 cup drained vegetables)

Ingredients

• 6  cups  water
• 4  teaspoons  kosher salt
• 1  teaspoon  ground cumin
• 1  pound  baby carrots
• 2  cups  pearl onions, peeled (about 10 ounces)
• 1/3  cup  sliced jalapeño peppers (about 2 large)
• 8  ounces  haricots verts, trimmed
• 4  cups  white vinegar

Preparation

1. Bring first 3 ingredients to a boil in a large saucepan. Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar. Let stand at room temperature 1 hour. Pour into a large bowl; cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Nutritional Information

Calories:

17 (5% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.4g

Carbohydrate:

3.7g

Fiber:

1.3g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

208mg

Calcium:

12mg