By Team Beachbody

Here's a recipe for a colorful assortment of pickled veggies that have the tangy zip of cider vinegar and spices—without any added salt!
  • 1 cup diced cucumber
  • 1 onion, peeled and sliced
  • 1/2 cup sliced carrot
  • 1/2 cup diced bell pepper
  • 1 cup cauliflower florets
  • 1/2 cup chopped asparagus
  • 1/2 cup broccoli florets
  • 1-1/4 cups cider vinegar
  • 1/4 cup sugar
  • 1/2 tsp. turmeric
  • 1/2 tsp. mustard seed
  • 1/2 tsp. celery seed
In a saucepan, combine vinegar, sugar, and spices. Bring to a boil. Add vegetables to pan and heat for 3 minutes. Remove from heat, cover, and chill. Makes 16 servings.

Note: Can be stored in the refrigerator for 1 month. For longer storage, sterilize two pint jars. Pack hot pickles to within 1/2 inch of top. Wipe off rim of jar, screw on top, and place in Dutch oven or other deep pan. Cover with water, bring to a boil, and heat for 10 minutes.

Preparation Time: 10 minutes
Cooking Time: 3 minutes

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
26 1 g 1 g 6 g 0 g 0 g