Quick Pickled Vegetables - School Food Handler

Name: Quick Pickled Vegetables - School Food Handler
Ingredients: Bring water, vinegar, salt and sugar to a boil in a small pot.; Place zucchini, carrots, green peppers and onions in a large bowl.; Pour pickling liquid over vegetables.; Marinate 1-2 hours or refrigerate up to 3 days. CCP: Hold for cold service at 41 degrees or lower.; CCP: Hold for cold service at 41 degrees or lower.

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Quick pickled vegetables in vinegar and red wine, marinated with zucchini, carrots, peppers, and onions—ready in just an hour for a tasty side!

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Ingredients

Bring water, vinegar, salt and sugar to a boil in a small pot.
Place zucchini, carrots, green peppers and onions in a large bowl.
Pour pickling liquid over vegetables.
Marinate 1-2 hours or refrigerate up to 3 days. CCP: Hold for cold service at 41 degrees or lower.
CCP: Hold for cold service at 41 degrees or lower.