Mexican Pickled Vegetables
Photo attribution: Flickr: janelle js pw
Served as an appetizer or a healthy snack, you’ll love these spicy vegetables!
What you'll need
Large Bowl or Resealable Bag
Spatula or spoon
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
1 Bell Pepper cut into strips
1/2 Onion Medium, cut into strips
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.
|Amount Per Serving|
|% Daily Value*|
|Sodium 170 mg||7%|
|Total Carbohydrate 15 g||5%|
|Dietary Fiber 3 g||11%|
|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: