Spicy Quick-Pickled Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-pickled vegetables with jalapeños, cauliflower, and carrots in a spiced vinegar brine. Ready in minutes, these tangy pickles brighten salads, sandwiches, and other dishes with heat and crunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/2 medium cauliflower, florets cut into small, bite-sized pieces
- 2 medium carrots, cut on a sharp diagonal into ⅛” thin rounds
- 1 small white or yellow onion, sliced into very thin rounds
- 2 medium jalapeños, sliced into thin rounds
- 6 garlic cloves, quartered
- 1 cup plain white vinegar or apple cider vinegar
- 1 cup water
- 1 tablespoon salt
- 1 1/2 tablespoons honey or maple syrup
- 1 bay leaf
- 1 teaspoon oregano (preferably Mexican oregano)
- Freshly ground black pepper
At a glance
PER SERVING · TIME 20M
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
- 5m
- Sodium
- 7074mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1037mg
- Calcium
- 134mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 7074MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.