Pickled Vegetables

Name: Pickled Vegetables
Yield: Makes 1 quart
Ingredients: 2 1/2 cups apple-cider vinegar; 1/3 cup sugar; 2 teaspoons coarse salt; 4 medium carrots, peeled and cut diagonally 1/4 inch thick; 2 small red onions, peeled, halved, and sliced into 3/4-inch wedges; 4 jalapeno peppers, cut lengthwise into quarters, seeds removed with a small knife

Recipe photo courtesy of MIKKEL VANG

Simmer these veggies in a vinegar solution for 10 minutes. Nibble on them before a meal or put them into a taco.

Source: Blueprint, 2007

Makes 1 quart

Yield

Ingredients

2 1/2 cups apple-cider vinegar
1/3 cup sugar
2 teaspoons coarse salt
4 medium carrots, peeled and cut diagonally 1/4 inch thick
2 small red onions, peeled, halved, and sliced into 3/4-inch wedges
4 jalapeno peppers, cut lengthwise into quarters, seeds removed with a small knife

Directions

1. Combine vinegar, sugar, and salt in a medium saucepan with 3 cups cold water; bring to a boil over high heat and stir to dissolve sugar. Add carrots, onions, and jalapenos and reduce to medium-high heat. Simmer until carrots are just tender, about 10 to 12 minutes. Pour into a medium bowl; set aside 10 minutes. Cover and refrigerate. Keeps for up to 2 weeks.