Cold Pickled Vegetables
Cold Pickled Vegetables offers a vibrant, crunchy medley of green beans, peas, celery, and onions, lightly sweetened and tangy from vinegar and sugar. Perfect as a refreshing side or appetizer, it appeals to those who enjoy crisp, flavorful, and easy-to-make chilled salads.
Ingredients
Instructions
- Drain beans, peas, and pimentos into a colander.
- Rinse with cold water and drain thoroughly.
- Combine sugar, vinegar, water, oil, and salt in a bowl.
- Add celery, onion, and drained vegetables to the bowl.
- Mix well to coat evenly.
- Cover and chill overnight.
- Will keep in refrigerator for several days at least.
- To serve, drain well.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like dill or parsley. If you're looking for a lower sugar alternative, you can reduce the sugar to 3/4 cup without compromising the taste. You could also substitute the salad oil with olive oil for a richer flavor profile. Experimenting with different vegetables, such as carrots or bell peppers, can also enhance the dish. This recipe is versatile and can accommodate various veggies.
Serving Suggestions
These cold pickled vegetables are great as a side dish for barbecues or picnics. They pair beautifully with Ranch Mashed Potatoes, creating a delightful contrast of flavors. Serve them alongside grilled meats or as part of a vibrant salad spread. They also make an excellent topping for sandwiches, providing a tangy crunch that complements various fillings.
Storage & Reheating
Store the cold pickled vegetables in an airtight container in the refrigerator. They will keep well for up to a week. If you want to enjoy them later, make sure to drain off excess liquid before serving. Reheating is not necessary as these are served cold, but for those preferring a warm touch, gently heat them in a pan for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Pickled Vegetables contains roughly 152 calories, with 3g protein, 22g carbohydrates, and 7g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 656mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Yes, fresh vegetables can be used! Just blanch them briefly in boiling water to maintain their crunchiness before pickling. This method enhances the flavor and texture, making your dish even more delightful. Using fresh veggies can also add a vibrant color to the mix.
How long do these pickled vegetables last?
When stored properly in the refrigerator, these pickled vegetables can last for about a week. However, the flavors will continue to develop over time. Make sure to keep them in a sealed container to maximize freshness. If they start to lose their crispness, it's best to consume them sooner.
Can I adjust the level of vinegar in the recipe?
Absolutely! If you prefer a milder flavor, you can reduce the amount of cider vinegar to 3/4 cup. Alternatively, you can experiment with different types of vinegar, such as white wine vinegar or rice vinegar, for a unique taste. Just keep in mind that this will alter the overall flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).