SmartPoints® value per serving
24 hr 13 min
Add instant flavor to sandwiches, eggs, salads and more with these homemade pickled vegetables. You can use any variety of vegetables that you have on hand—just make sure that you start with 1 1/2 cups. For this recipe, we call for napa cabbage, wax beans, fresh radishes, and sweet red peppers, but you can use cucumbers, carrots, or onions instead. The best part is that they'll keep in the fridge for 2 weeks, so you'll be able to grab them whenever you need a delicious condiment. Just keep in mind that you'll need a 14–16-oz. jar with a tight-fitting lid in order to make these pickles.
Shredded uncooked napa cabbage
Uncooked wax beans
2 medium, quartered
Sweet red pepper(s)
⅓ cup(s), or carrot strips
- 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.