Simply Pickled

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  • Makes: 12 servings
  • Serving Size: 1/4 cup
  • Makes: 3 cups
  • Prep: 25 mins
  • Chill: 4 hrs

Simply Pickled

Directions

  1. In a small bowl combine 1/2 cup sugar; 1/2 cup white vinegar; 2 cloves garlic, minced; 1 teaspoon salt; and 1/2 teaspoon whole black or green peppercorns. Using a food processor fitted with a thin slicing blade, a mandolin slicer, or a sharp knife, very thinly slice 3 cups vegetables, such as radishes, fennel, onion, jicama, celery, cauliflower, red sweet pepper, and/or carrot into bite-size pieces or strips; place in a large bowl or crock. Drizzle with vinegar mixture; toss gently to coat. Cover and chill for at least 4 hours before serving. Store in the refrigerator for up to 3 days.

From the Test Kitchen

Uses

Use as you would pickles, on top of burgers or sandwiches or on a relish tray. These pickled vegetables also make showy gifts when transferred to canning jars with lids.

Dilled Pickled Vegetables:

Prepare as directed, except add a few sprigs fresh dill to the vinegar mixture.

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Nutrition Facts (Simply Pickled)

  • Per serving:
  • 14 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 106 mg sodium ,
  • 3 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 0 g pro.
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