Amazing Pickled And Marinated Vegetables Recipes

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GIARDINIERA



Giardiniera image

Giardiniera is full of fresh veggies with spicy flavors, it's the perfect side dish!

Provided by Holly Nilsson

Categories     Appetizer     Side Dish

Time P3DT12h30m

Number Of Ingredients 14

3 cups water
3 tablespoons kosher salt
1 ½ cups cauliflower (broken into small pieces)
1 stalk celery (sliced)
1 carrot (sliced)
2 serrano peppers (or to taste)
1 red bell pepper (sliced)
½ onion (sliced)
2 cloves garlic (minced)
½ cup green olives (with pimentos, sliced)
½ cup white wine vinegar (or white vinegar)
½ cup light olive oil (or vegetable oil)
½ teaspoon oregano
¼ teaspoon chili flakes

Steps:

  • Mix water and kosher salt in a medium bowl. Add cauliflower, celery, carrots, serrano peppers, bell peppers, onion, garlic, and green olives. Toss to combine and refrigerate overnight.
  • Drain vegetables and rinse very well. Place in a large jar.
  • Whisk together vinegar, olive oil, oregano, and chili flakes. Pour over the vegetables and refrigerate at least 3 days before eating.
  • Keep up to 1 month.

Nutrition Facts : ServingSize 0.25 cup, Calories 102 kcal, Carbohydrate 3 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 1 g, Sugar 1 g

PICKLED VEGETABLES



Pickled Vegetables image

These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.

Categories     Mustard     Olive     Pepper     Vegetable     Appetizer     Side     Cocktail Party     Picnic     Vegetarian     Cauliflower     Bell Pepper     Carrot     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 10 cups

Number Of Ingredients 16

For pickling liquid
2 1/2 cups distilled white vinegar
3 cups water
3/4 cup sugar
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
1/2 teaspoon dried hot red-pepper flakes
For vegetables
1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)
4 celery ribs, cut into 1-inch-thick slices (3 cups)
1 cup drained bottled whole peperoncini (4 oz)
1 cup large brine-cured green olives (preferably Sicilian; 6 oz)
1/2 cup oil-cured black olives (6 oz)

Steps:

  • Make pickling liquid:
  • Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
  • Cook vegetables:
  • Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
  • Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.

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