Mexican Pickled Vegetables

Ingredients:

  • 1 pound red potatoes cubed
  • 3 medium carrots peeled and sliced
  • 2 jalapeño peppers stemmed and cut into thick slices
  • 2 cloves garlic thinly sliced
  • 2 bay leaves
  • 1 bell pepper cut into strips
  • ½ medium onion cut into strips
  • 1 cup cider vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon sugar

Directions:

  1. Wash your hands with soap and warm water.
  2. Place potatoes in a saucepan with ¼-inch of water (or place in a steamer basket). Bring water to a boil; cover and steam for 5 minutes.
  3. Add carrots; cover and steam for 5 minutes more or until potatoes are tender. Remove from heat and run under cold water to quickly cool vegetables.
  4. Place in a large bowl/jar or resealable bag with all remaining ingredients. Cover and refrigerate for at least 1 hour or overnight, stirring occasionally.
  5. Serve chilled.

Nutrition Facts (Per Serving):

Calories, 65; Carbohydrate, 14 g; Protein, 2 g; Total Fat, 0 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 2 g; Total Sugars, 3 g; Sodium, 175 mg; Calcium, 23 mg; Folate, 19 mcg; Iron, 1 mg; Percent Calories from Fat, 0%.

Makes 8 servings, approximately 1 cup each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

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Mexican Pickled Vegetables

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Mexican Pickled Vegetables
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Lunch
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Ingredients

  • 1 pound red potatoes cubed
  • 3 medium carrots peeled and sliced
  • 2 jalapeño peppers stemmed and cut into thick slices
  • 2 cloves garlic thinly sliced
  • 2 bay leaves
  • 1 bell pepper cut into strips
  • ½ medium onion cut into strips
  • 1 cup cider vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon sugar

Directions

  1. Wash your hands with soap and warm water.
  2. Place potatoes in a saucepan with ¼-inch of water (or place in a steamer basket). Bring water to a boil; cover and steam for 5 minutes.
  3. Add carrots; cover and steam for 5 minutes more or until potatoes are tender. Remove from heat and run under cold water to quickly cool vegetables.
  4. Place in a large bowl/jar or resealable bag with all remaining ingredients. Cover and refrigerate for at least 1 hour or overnight, stirring occasionally.
  5. Serve chilled.

Nutrition Facts (Per Serving)

Calories, 65; Carbohydrate, 14 g; Protein, 2 g; Total Fat, 0 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 2 g; Total Sugars, 3 g; Sodium, 175 mg; Calcium, 23 mg; Folate, 19 mcg; Iron, 1 mg; Percent Calories from Fat, 0%.

Makes 8 servings, approximately 1 cup each.

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