Spicy Pickled Vegetables Recipe

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Spicy Pickled Vegetables
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Ingredients:

Directions:

  1. Bring first 3 ingredients to a boil in a large saucepan. Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar. Let stand at room temperature 1 hour. Pour into a large bowl; cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 23.79 Kcal (100 kJ)
Calories from fat 0.21 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 445.19mg 19%
Potassium 80.95mg 2%
Total Carbs 3.35g 1%
Sugars 1.88g 8%
Dietary Fiber 1.13g 5%
Protein 0.4g 1%
Vitamin C 3.4mg 6%
Vitamin A 0.2mg 8%
Iron 0.3mg 2%
Calcium 22.3mg 2%
Amount Per 100 g
Calories 14.04 Kcal (59 kJ)
Calories from fat 0.12 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 262.7mg 19%
Potassium 47.77mg 2%
Total Carbs 1.98g 1%
Sugars 1.11g 8%
Dietary Fiber 0.67g 5%
Protein 0.24g 1%
Vitamin C 2mg 6%
Vitamin A 0.1mg 8%
Iron 0.2mg 2%
Calcium 13.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 0
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

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