Quick Pickled Vegetables

PICKLING LIQUID
(for up to 1 lb of vegetables)
1 cup of water
1 cup of vinegar
3 Tbsp sugar
1 Tbsp of kosher salt

FOR PICKLED CARROTS
1 lb baby carrots
1 Tbsp coriander seeds
1 Tbsp annatto seeds

FOR PICKLED CHILES
1 lb jalapenos, thinly sliced
4 whole garlic cloves, smashed
1 Tbsp coriander seeds

FOR PICKLED CHERRY TOMATOES & TOMATILLOS
1 lb cherry tomatoes and tomatillos
1 Tbsp dried mint
2 Tbsp dried chives

1. In a saucepan, add the pickling ingredients and bring to a simmer over medium heat. Cook until the salt and sugar dissolves which should only take about 5 minutes.
2. Pour the hot liquid over the jarred vegetables until covered. Allow to cool at room temperature for two hours with a cover with a slight opening. Cover completely with a lid and refrigerate for at least one day before use. Will last for up to two weeks.

FOR PICKLED CARROTS
Calories 12 calories Saturated Fat 0.005 g Sodium 157 mg Carbohydrate 2.5 g

FOR PICKLED CHILES
Calories 11 calories Saturated Fat 0.015 g Sodium 147 mg Carbohydrate 2.4 g

FOR PICKLED CHERRY TOMATOES & TOMATILLOS
Calories 10 calories Saturated Fat 0.012 g Sodium 147 mg Carbohydrate 1.9 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.