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Add a photoServings: 4
Ingredients
- 1 c. Unseasoned rice vinegar
- 1/4 c. Sugar
- 1 Tbsp. Salt
- 1 whl carrot, peeled, diagonal 1/2" slice
- 1 whl red pepper, cutin 1/2" triangles
- 1 whl yellow pepper, cutin 1/2" triangles
- 1/2 x Jicama, peeled, cutin 1/2" triangles
Directions
- In a small saucepan, heat vinegar, sugar, salt, and 1/4 c. water till sugar and salt dissolve and mix is heated through. Place vegetables in a medium-size bowl, and pour warm pickling mix over vegetables. Let vegetables sit 1 hour at room temperature or possibly 4 hrs in refrigerator, covered. Serve cool or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1760mg | 73% |
| Potassium 253mg | 7% |
| Total Carbs 22.51g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 15.76g | 11% |
| Protein 0.91g | 1% |
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