Quick Pickled Vegetables
Quick pickled vegetables in vinegar and red wine, marinated with zucchini, carrots, peppers, and onions—ready in just an hour for a tasty side!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schoolfoodhandler.com.
Cooking tools:
- Stove
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Instant-read thermometer
- Refrigerator
- Airtight container
Ingredients
- Vinegar, red wine 5 cups
- Water 5 cups
- Salt, kosher 2 tablespoons
- Sugar, white 5 tablespoons
- Zucchini, unpeeled, julienne 10 cups
- Carrots, matchsticks 6 ½ cups
- Peppers, bell, green, raw, julienne 10 cups
- Onion, red, sliced 8 cups
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