Recipe: Low-Sodium Mixed Pickles

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