Spicy Pickled Vegetable Plate
Spicy Pickled Vegetable Plate
Katie Wayne
2 servings

1 cup vinegar (any kind), plus more as needed

1 tablespoon kosher salt

1½ tablespoons sugar

10 green beans, ends trimmed

1 jalapeño, sliced into coins

1 red onion, thinly sliced

1 carrot, cut into sticks

2 small cucumbers, cut into sticks

4 sprigs fresh cilantro

Sabra Hummus, flavor of your choice

Warm tortilla chips, for serving

1. In a small saucepan, combine the vinegar, salt and sugar. Bring the mixture to a simmer over high heat until the salt and sugar are dissolved. Set aside to cool slightly.

2. Add the green beans, jalapeño, onion, carrot, cucumber and cilantro to a sealable container (such as a mason jar or plastic container with a lid). Pour the warm vinegar mixture over the vegetables, adding more cold vinegar as needed to cover the vegetables. Chill overnight in the fridge. Serve alongside Sabra Hummus and warm tortilla chips.

235 calories

6g fat

36g carbs

8g protein

18g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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