Asian Quick Pickles: Quick Bean and Carrot Pickles

quick pickles 150px Author: Canadian Living Credits: quick pickles 150px

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2007

Ingredients

  • 1 teaspoon yellow mustard seeds
  • 1/3 cup rice wine vinegar
  • 1/4 cup granulated sugar
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 2 cups trimmed green beans
  • 1 cup julienned carrots

Method

In saucepan, toast mustard seeds over medium-high heat for 1 minute or until beginning to pop. Stir in vinegar, sugar, water and salt until sugar dissolves. Bring to boil; reduce heat and simmer for 2 minutes. Add green beans and carrots. Return to boil; cover and boil until beans are tender-crisp, about 2 minutes. Let cool.

Also try Quick Zucchini Pickles and Quick Radish Pickles.

Nutritional facts Per serving: about

  • Sodium 117 mg
  • Protein 1 g
  • Calories 66.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 16 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 52.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Asian Quick Pickles: Quick Bean and Carrot Pickles

Login