Tested till perfect Asian Quick Pickles: Quick Bean and Carrot Pickles

Asian Quick Pickles: Quick Bean and Carrot Pickles

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: July 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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 Information Per serving: about

cal 66 pro 1g total fat 0 sat. fat 0
carb 16g fibre 2g chol 0mg sodium 117mg

% RDI:

calcium 3 iron 4 vit A 52 vit C 10
folate 10
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