Asian Quick Pickles: Quick Bean and Carrot Pickles
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 66 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 |
| carb | 16 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 117 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 52 |
| vit C | 10 |
| folate | 10 |
- Portion size: 4
Ingredients
- 1 tsp 1tspyellow mustard seeds
- 1/3 cup 1/3cuprice wine vinegar
- 1/4 cup 1/4cupgranulated sugar
- 3 tbsp 3tbspwater
- 1/4 tsp 1/4tspsalt
- 2 cups 2cupstrimmed green beangreen beans
- 1 cup 1cupjulienned carrotcarrots
Preparation
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.
Source : Canadian Living Magazine: July 2007
