PersonalPoints™ per serving
Add instant flavor to sandwiches, eggs, salads and more with these homemade pickled vegetables. You can use any variety of vegetables - just start with 1 1/2 cups.
Shredded uncooked napa cabbage
Uncooked wax beans
2 medium, quartered
Sweet red pepper(s)
- Add vegetables to a clean 14- to 16-oz glass jar.
- In a small pot, simmer water, vinegar, sugar and salt until sugar dissolves, 3 minutes. Let cool slightly; pour pickling mixture over vegetables. Let cool; seal jar and refrigerate. Pickles will be ready within 24 hours and keep up to 2 weeks, refrigerated.
- Serving size: 2 Tbsp (yields 1 cup vegetables total)
This recipe by Jenny Rosenstrach, originally published in How to Celebrate Everything, has been modified for Weight Watchers with permission.