Quick Marinated Veggies for Sandwiches or Salads

Being part Italian I love pickled food. Giardiniera is one of my favorite things and I love any variation of it. My hubby is not as enamored with pickled veggies though he does tolerate them. I like to make these quick pickled veggies to use on collard wraps and on salads. Since my dad likes them too I always make a big jar so I have plenty to share. Here is what I made this morning:

Quick Marinated Veggies for Sandwiches or Salads
Makes 16 servings of about ½ cup each

Ingredients:

3 carrots
1 large cucumber
1 red bell pepper
½ red onion
2 cups white vinegar (or apple cider or wine vinegar)
2 cups water
either: hot crushed peppers, stevia, or olives – optional
other possible additions: jalapeno slices, dried oregano, garlic

Directions:

Slice the carrot, cucumber and onion very thinly on a mandoline. Use the thinnest setting on your mandoline. Place the veggies in a large container with a tight seal. I find it easier to slice the bell pepper into thin strips with my chef knife.

Cover the veggies with equal amounts of vinegar and water. If you want them hot add peppers, for sweetness include stevia for saltiness add olives. Store the veggies in the refrigerator until you need them. Because of the acidity these will keep quite a while if kept cold.

Nutritional Information:

Amount Per Serving
Calories - 19.47
Calories From Fat (4%) - 0.74

Total Fat - 0.1g
Saturated Fat - 0.02g
Cholesterol - 0mg
Sodium - 12.66mg
Potassium - 125.61mg
Total Carbohydrates - 5.23g
Fiber - 0.87g
Sugar - 1.41g
Protein - 0.46g

Comments:

You can adjust the acidity by increasing or decreasing the proportion of vinegar in the recipe. I always drain mine fairly well before adding them to salads or sandwiches to reduce the acid a little. I find equal measures of water and vinegar seems to work for most palates. However I think my husband would vote for less vinegar. ;-) If you like marinated veggies on sandwiches this is a good all purpose mix. By using a mandoline to slice the veggies thinly they pickle quickly and are easy to use on a wrap.

I decided to post this recipe because I was emailing a friend this morning and they asked how I made the quick pickled veggies so I thought she wasn’t the only one who may want to see the recipe. This is really more of the method than a recipe. The only trick is to thinly slice things and keep them covered in the marinade. Other than that it is as simple as it looks.

Unrelated notes:

Guess who didn’t have a real dinner again last night? Yep, us. We had a bowl of pickled kohlrabi, carrots, cucumbers, apple cider vinegar and dill.

To go with that we had some sliced heirloom tomatoes with a little pomegranate molasses, sumac and parsley.

While we watched the movie we snacked on a little air popped white popcorn.

This morning once Dan left for work and cleaned up the kitchen I made myself three collard wraps for breakfast. I added a little lentil walnut pate, sliced tomato, thinly sliced red cabbage, shredded yellow squash and sriracha. It was an odd breakfast, but tasty.

I need to go get few things accomplished around here. However, I should be back later today with another recipe, just as soon as I think of something to make. LOL

Quick Question:

Do you find it useful to see what we eat on a daily basis?  I have gotten a lot of email quesitons about that which is why I am doing to do it more often now.  I get the feeling many of you run out of healthy food ideas.  But it is just TMI and not that useful I would like to know that too.  Thanks for letting me know! :-)

Talk to you later. I hope everyone is having a great Monday. It is gray and rainy here making it easy to stay inside and get things done. ;-)