Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.9 (65)
Quick Fridge Pickled Vegetables
NUTRITION · PER SERVING17M COOK
CAL 6%·PRO 1%
CARBS 29G97% OF CAL
1G FIBER25G SUGAR3G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-pickled vegetables with vinegar, spices, and herbs that are ready to eat within hours. Tangy and crunchy, they brighten tacos, burgers, and any plate.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup vinegar*
- 1/2 cup water
- 1/2 cup shredded carrots
- 1/2 cup shredded radish
- 1/3 English cucumber ((cut into matchsticks))
- 1/2 red onion ((sliced thin))
- 1 clove garlic, minced
- 1 TBSP chopped green onion
- 1/2 tsp sea salt
- 1/2 tsp sugar ((skip for whole30))
- 1/4 tsp dried oregano leaves
At a glance
PER SERVING · TIME 17M
CAL 6%·PRO 1%
CARBS 29G97% OF CAL
1G FIBER25G SUGAR3G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2m
- Sodium
- 23mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 18mg
- Iron
- 0.19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 23MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.