Sweet And Sour Quick-Pickled Vegetables

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* Exported from MasterCook *

 

Sweet And Sour Quick-Pickled Vegetables

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 238

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers And Snacks Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup baby carrots -- scraped

1 cup bite-sized cauliflower florets -- heaping cup

1 cup string beans -- trimmed

cut into 1-inch lengths

1 small zucchini

sliced Into 1/4-inch-thick rounds

1 pound jarred pearl onions -- drained

liquid reserved

***MARINADE***

liquid from pearl onions -- PLUS

enough water to make 1 1/2 cups

1/2 cup cider vinegar

1/2 cup apple juice

1 teaspoon salt

freshly pound pepper -- to taste

1/2 teaspoon dried dill

1/2 teaspoon oregano

 

Makes 5 cups

 

This keeps well for at least 2 weeks in the refrigerator and so it is nice

to keep on hand for spontaneous company during both the summer and the

winter holidays. And the yield is generous enough for you to pack a pint

jar to give as a gift when visiting others.

 

Steam the carrots, cauliflower, and string beans briefly until just

crisp-tender. Rinse under cold water until they are completely

cool. Combine with the zucchini and pearl onions in a mixing bowl and stir

together.

 

Stir the marinade ingredients together in a mixing bowl until thoroughly

combined. Divide the marinade between 2 1-quart jars. Divide the

vegetables between the jars. Cover and refrigerate for at least 24 hours

before serving.

 

Per 1/2-cup serving: Calories: 32, Total fat: 0 g, Protein: 1 g,

Carbohydrate: 7 g, Cholesterol 0 g, Sodium 394 mg

 

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