Eat veggies
Quick Marinated Pickles
These pickles couldn’t be easier! Even better, they are no-salt added! Enjoy the delicious tang of pickled vegetables as a snack, in a salad, or as the perfect addition to your charcuterie board.
Updated
Ingredients
- 2 medium carrots, cut into ¼-inch (0.6 cm) slices
- 1 medium English cucumber, cut into ¼ inch slices
- 1 small white onion, thinly sliced
- 1 cup cider vinegar (250 mL)
- ½ cup water (125 mL)
- ¼ cup sugar (60 mL)
- 3 Tbsp canola oil (45 mL)
- 2 tsp pickling spices (10 mL)
Directions
- Prepare vegetables. Transfer to a large bowl.
- Combine remaining ingredients in a medium saucepan. Place over high heat and bring mixture to a boil. Reduce heat and simmer 2 – 3 minutes. Immediately pour over vegetables. Cover and let cool completely, stirring occasionally. Transfer to a large jar and refrigerate. Pickles will keep for about 2 weeks.
Nutritional Analysis
| Calories | 25 |
|---|---|
| Total Fat | 0.9 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
| Carbohydrates | 3.8 g |
| Fiber | 0.5 g |
| Sugar | 2.7 g |
| Protein | 0.3 g |
| Potassium | 66 mg |
