Asian-Style Pickled Vegetables

McCormick
8Ingredients
440Calories
30Minutes

Ingredients

  • 1 English cucumber (or large seedless, thinly sliced, about 2 cups)
  • 1 red bell pepper (medium, cut into thin strips, about 2 cups)
  • 1 cup radishes (thinly sliced, or daikon, Asian white radish)
  • 1/2 cup carrots (julienne-cut)
  • 2 tablespoons pickling spice (McCormick® Mixed)
  • 2 cups sugar
  • 2 cups rice vinegar
  • 2 tablespoons kosher salt

Directions

  1. Mix vegetables in large glass bowl. Set aside.
  2. Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in medium saucepan with sugar, vinegar and salt. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid and pickling spice bundle over vegetables. Cover.
  3. Refrigerate vegetables. Stir once a day for 1 to 2 days to blend flavors.
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NutritionView more

440Calories
Sodium151%DV3620mg
Protein2%DV1g
Carbs36%DV107g
Fiber8%DV2g

PER SERVING *

Calories440Calories from Fat
% DAILY VALUE*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium3620mg151%
Potassium330mg9%
Protein1g2%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate107g36%
Dietary Fiber2g8%
Sugars104g208%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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