Bottom Of The Jar Pickled Vegetables And Brie Recipes

QUICK PICKLED VEGGIES WITH LEFTOVER PICKLE JUICE

Quick Pickled Veggies with Leftover Pickle Juice image

Provided by Food Network

Time 5h10m

Yield 1 jar

Number Of Ingredients 3

Ingredients

Leftover pickle juice from a jar of pickles (reserve the jar)
Assorted vegetables for pickling, such as sliced carrot sticks, sliced orange bell peppers and cauliflower florets
Sliced red onion, as desired

Steps:

Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.

EASY PICKLED VEGETABLES

Easy Pickled Vegetables image

This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. -Joan Haliford, North Richland Hills, Texas

Provided by Taste of Home

Time 4h35m

Yield 6 pints.

Number Of Ingredients 12

Ingredients

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

Steps:

Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

SIMPLE QUICK-PICKLED VEGGIES RECIPE BY TASTY

Simple Quick-Pickled Veggies Recipe by Tasty image

Here's what you need: fresh vegetables, spice blend, water, white distilled vinegar, sugar, salt, canning jar

Provided by Isabel Castillo

Categories Sides

Yield 16 servings

Number Of Ingredients 7

Ingredients

3 cups fresh vegetables, of your choice, such as cucumber, onion, carrot, and/or beet
spice blend, of your choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
4 cups water
4 cups white distilled vinegar, 5% acidity
6 tablespoons sugar
4 tablespoons salt
8 oz canning jar, 4 jars

Steps:

Cut the vegetables into the shapes of your choosing.
Fill the jars with vegetables, leaving ½ inch (1 cm) of space at the top.
Add spices of choice to the jars with the vegetables. We like plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.
In a medium pot over high heat, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Bring to a boil.
Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
Close the jars and allow to cool completely at room temperature.
Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
Enjoy!

Nutrition Facts : Calories 41 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 4 grams

BOTTOM OF THE JAR PICKLED VEGETABLES AND BRIE

Bottom of the Jar Pickled Vegetables and Brie image

Yield 4 appetizer-size portions

Number Of Ingredients 3

Ingredients

1 small round of Brie, 4 to 5 inches in diameter
Various bottoms of jars, such as olives, pickled vegetables, capers, roasted red peppers, sweet or hot pepper rings
Sliced baguette or whole-grain bread

Steps:

Cut the top rind off of the Brie. Place the cheese on a microwave-safe plate and microwave on high for about 1 minute. While the cheese is in the microwave, chop the bottom-of-the-jar item or items. Use up to 1/2 cup of any mix of pickled items. Remove the warm cheese from the microwave and top with the chopped vegetables. Spread on the bread and enjoy!

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