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Quick-Pickled Vegetables
Servings:
Makes 1 1/4 cups as an appetizerPrep Time:
5 minutesCook Time:
5 minutes
Ingredients
1 large carrot, sliced thin
1/2 red onion, sliced thin
3/4 cup rice vinegar
3/4 cup water
1 tablespoon sugar
2 teaspoons kosher salt
Directions
1. Combine carrot and onion in a medium heatproof bowl.
2. Bring remaining ingredients to a boil in a small saucepan and simmer until sugar is dissolved. Pour over vegetables and let cool to room temperature before using, about 20 minutes.
Source: Hannaford fresh Magazine, May - June 2019
Nutrition
| Nutritional Facts | |
| Servings | Makes 1 1/4 cups |
| Base Nutrients | |
| Calories | 35 kcal (2%) |
| Calories from Fat | 0 kcal (0%) |
| Total Fat | 0 g (0%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 400 mg (17%) |
| Total Carbohydrates | 9 g (3%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 0 g (0%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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