Quick-Pickled Vegetables
Category:
Garde Manger |
Equipment:
Colander, cutting board, vegetable peeler, knife, large saucepan, large spoon, lidded container |
No. Servings:
32 |
Serving Size:
1 oz. (28 g) |
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Yield:
2 qt. (1.9 L) |
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| 2 lb. | raw vegetables, washed, peeled, and cut into desired shapes |
| 1 pt. | white distilled vinegar, 5% acidity |
| 1 pt. | water |
| 1/4 c. | salt |
| 1/4 tsp. | crushed red pepper flakes, optional |
| 4 ea. | garlic cloves, crushed |
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1 | Wash and trim vegetables and cut into desired shape and size. | 2 | Combine remaining ingredients in a pot and bring to a simmer. | 3 | Add the vegetables and return ingredients to a simmer. | 4 | Remove the saucepan from the heat and allow vegetables to cool in the brine. | 5 | **Store vegetables in brine in the refrigerator at or below 41°F (5°C). |
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| Nutrition Information | | Calories | 7 | | Fat (g) | 0 | | Protein (g) | 0 | | Carbohydrate (g) | 2 | | Cholesterol (mg) | 0 | | Sodium (mg) | 245 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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