Spicy Pickled Vegetables

Spicy Pickled Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon ground cumin
  • 6 cups water
  • 1 pound baby carrots
  • 2 cups pearl onions, peeled (about 10 ounces)
  • 1/3 cup sliced jalapeño peppers (about 2 large)
  • 8 ounces haricots verts, trimmed
  • 4 teaspoons kosher salt
  • + 1 more ingredients
    • 4 cups white vinegar

1. Bring first 3 ingredients to a boil in a large saucepan. Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar. Let stand at room temperature 1 hour. Pour into a large bowl; cover and refrige...

View full recipe at My Recipes

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