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Mexican Pickled Vegetables

Photo attribution: Flickr: janelle js pw
Ready In: 35 minutes
Serves: 8
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
Served as an appetizer or a healthy snack, you’ll love these spicy vegetables!

What you'll need

Saucepan
Large Bowl or Resealable Bag
Cutting board
Sharp knife
Vegetable peeler
Measuring spoons
Measuring cups
Stovetop
Spatula or spoon

Ingredients

Serves 8
1 pound Red Potatoes cubed
3 Carrots medium, peeled and sliced
2 Jalapeño Peppers stemmed and cut into thick slices
2 cloves Garlic thinly sliced
2 Bay Leaves
1 Bell Pepper cut into strips
1/2 Onion Medium, cut into strips
1 cup Cider Vinegar
1 teaspoon Oregano Dried
1/2 teaspoon Salt
1/2 teaspoon Sugar

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 Facts

Serving Size 1.00 cup

Serving Per Container 8

Amount Per Serving
Calories 60
% Daily Value*
Sodium 170 mg7%
Total Carbohydrate 15 g5%
Dietary Fiber 3 g11%
Protein 1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: