Pretty food simply tastes better!
Here I thought I was being sooo smart, making supper-time vegetables first thing in the morning.
The recipe was a reprise of Day 36's Swedish Beets, the food obsession of the moment.
With a freezer full of frozen vegetables needing cooking+consumption, I piled a couple of bags - still frozen - into a big glass jar while the vinegar mix was heating up in the microwave, tossed them together and threw the jar in the frig.
The idea: The hot liquid would thaw the vegetables. The vinegar would cook them.
Eight hours later - the vegetables were still a bit icy and, well, raw.
Twenty-four hours later - delicious, a summer standby.
Active time: 5 minutes
Time to table: 24 hours
1 cup cider vinegar (I'm liking cider vinegar a bit more though the white is perfectly good too)
1 cup water
1/4 cup sugar (reduced from 1/2 cup in Swedish beets)
2 teaspoons salt
1/4 teaspoon pepper (a defining ingredient, don't skip it)
16 ounces cut frozen green beans (or whatever you like)
16 ounces frozen stir-fry vegetables (snow peas, red pepper, broccoli, waterchestnut - or whatever you like)
Combine the vinegar, water, sugar, salt and pepper in a microwave container. Stir to dissolve the sugar. Bring to boil in the microwave, stirring after 1 minute to help sugar dissolve. Meanwhile place the frozen vegetables in a storage container. Pour hot liquid over the vegetables and refrigerate for 24 hours, turning the container occasionally if a few vegetables aren't immersed in the liquid.
Per Serving: 55 Cal (1% from Fat, 8% from Protein, 91% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 11 g Carb; 3 g Fiber; 23 mg Calcium; 1 mg Iron; 603 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points
- Even after 24 hours of 'cooking' in the vinegar, the vegetables may have more crunch than everyone appreciates. Try steaming a bit before adding the hot liquid.
- These do look absolutely stunning in a glass jar - worthy of a purchase!