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Quick pickled vegetables.

Quick Pickled Vegetables

T. B., Lake Oswego, Oregon

1 cup diagonally sliced carrots 2 cups cauliflowerets 3/4 pound slender green beans, ends

trimmed 2 cups thin red bell pepper strips 1 medium-size (5-oz.) red onion,

thinly sliced 1 small (about 1/2-lb.) cucumber,

peeled and diagonally sliced

Pickling mixture (recipe follows)

Pour 1/2 inch water into a 5- to 6-quart pan. Bring to a boil over high heat and add carrots, cauliflowerets, green beans, and pepper strips. Simmer, covered, until carrots are barely tender-crisp to bite, 2 to 4 minutes. Drain; put vegetables in a large noncorrodible bowl, and add onion and cucumber. Pour boiling pickling mixture over vegetables and let cool; stir occasionally. Cover and chill pickled vegetables until cold, at least 6 hours, or up to 2 weeks. Makes 1 quart.

Per 1/2 cup: 81 cal. (3.3 percent from fat); 2 g protein; 0.3 g fat (0 g sat.); 20 g carbo.; 15 mg sodium; 0 mg chol.

Pickling mixture. In a 2- to 3-quart pan over high heat, bring 2 cups distilled white vinegar, 2 cups water, 1 1/2 cups sugar, 1 tablespoon mustard seed, 2 teaspoons pickling spice, and 1 stick cinnamon (about 3 in. long) to a boil, stirring. If making ahead, reheat to use.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Article Type:Column
Date:Aug 1, 1993
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