Pickled Veggies

Perk up your plate.

Pile these pickled veggies on a cheese plate, serve with turkey, or mix into a salad.

Total Time:
Level: Easy
Yield: 7 cups


  • 4 1/2 c. rice wine vinegar
  • 1/3 c. granulated sugar
  • 1 1/2 tbsp. coarse salt
  • 1 1/2 tbsp. whole black peppercorns
  • 1 1/2 tsp. coriander seeds
  • 3 Garlic cloves
  • 3 bay leaves
  • 6 oz. green beans, trimmed
  • 12 oz. radishes, scrubbed, ends trimmed, thinly sliced into rounds
  • 12 oz. small carrots, trimmed, peeled, cut into 1-inch pieces on long bias
  • olive oil
  • coarse salt
  • pepper
  • 2 sprigs thyme, for garnish


  1. Bring vinegar, sugar, salt, peppercorns, coriander, garlic, bay leaves, and 3 cups water to a boil in a large saucepan. Reduce heat to medium and simmer until sugar dissolves.
  2. Add green beans and cook until crisp-tender (3 to 4 min). Remove with a slotted spoon and place in a large bowl. Pour in enough of the pickling liquid to cover.
  3. Repeat pickling steps above, using the remaining liquid and the same pan, for the rest of vegetables-cooking carrots 5 min and radishes 3 to 5 min.
  4. Let cool. Then cover bowls with plastic wrap and refrigerate overnight. To serve, drain veggies, drizzle on a little oil; add salt and pepper to taste. Garnish with thyme sprigs.

61 cal, 4 g fat (1 g saturated), 0 g protein, 5 g carb, 3 g sugar, 1 g fiber, 222 mg sodium, 0 mg cholesterol per 1/3 cup

This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.

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