Day 55: Swedish Vegetables

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.

SWEDISH VEGETABLES
Active time: 5 minutes
Time to table: 24 hours
Serves 8

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, water chestnut - 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.

NUTRITION ESTIMATE
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


ALANNA's TIPS

• 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!