Pickled Veggies
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Pickled Veggies
Pickled Veggies
6 to 8 red creamer potatoes (1/2 lb.), quartered
4 Medium carrots, peeled and sliced on the diagonal 1/2 -inch thick
3 cloves garlic, peeled
1/2 Medium white onion, halved and sliced 1/2-inch thick
8 small jalapeņo peppers, quartered lengthwise
1 cup cider vinegar
3 bay leaves
1 to 2 tsp. adobo sauce (from canned chipotle peppers)
1 tsp. Mexican oregano leaves

Prep: 15 minutes, Cook: about 10 minutes,
Marinate: at least several hours or overnight, Serves 10 to 12

1. Place potatoes in a large pot fitted with a steamer basket. Cover and steam for 5 minutes; add carrots, garlic and onion; and steam for 5 to 7 minutes more.

2. Remove from heat and let cool. Place in a large resealable bag with remaining ingredients. Seal bag and refrigerate for several hours or overnight.

Nutritional Information:
(based on 11): 40 calories, 1 g protein, 0 g total fat (0 g sat., 0 g trans), 8 g carbohydrate, 1 g fiber, 2 g sugar, 0 mg cholesterol, 20 mg sodium, <1 point