Asian Quick Pickles: Quick Bean and Carrot Pickles
Servings: 4
Ingredients:
Clockwise from left: Quik Zuchini Pickles, Quick Bean and Carrot Pickles, Quick Radish Pickles
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 66 |
| pro | 1 g |
| total fat | trace |
| sat. fat | trace |
| 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% |
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1 tsp (5 mL) yellow mustard seeds
1/3 cup (75 mL) rice_wine_vinegar
1/4 cup (50 mL) granulated sugar
3 tbsp (50 mL) water
1/4 tsp (1 mL) salt
2 cups (500 mL) trimmed green beans
1 cup (250 mL) julienned carrots
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.
Also try Quick Zucchini Pickles and Quick Radish Pickles.
Source
Canadian Living Magazine: July 2007
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