GIARDINIERA PICKLED VEGETABLES
Homemade Giardiniera Pickled Vegetables - Bold and tangy Giardiniera is an easy refrigerator pickles recipe that combines fresh veggies with zesty spices and vinegar. Enjoy with snacks, sandwiches, and as a side with your favorite main dishes!
Provided by Sommer Collier
Categories Appetizer Condiment Side Dish Snack
Time P2DT25m
Number Of Ingredients 17
Steps:
- Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
- To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
- Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
- Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
- Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.
Nutrition Facts : ServingSize 0.33 cup, Calories 48 kcal, Carbohydrate 3 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 682 mg, Fiber 1 g, Sugar 2 g
GINGERY SWEET PICKLED VEGETABLES
Provided by Linda Ziedrich
Categories Ginger Onion Vegetable Side Cucumber Bell Pepper Carrot Summer Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours.
- In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool.
- Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it.
- The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.
GINGERY SWEET PICKLED VEGETABLES
Make and share this Gingery Sweet Pickled Vegetables recipe from Food.com.
Provided by sandeep_globtier
Categories Spreads
Time 1h
Yield 2 4, 2 serving(s)
Number Of Ingredients 10
Steps:
- Gently wash the cucumbers and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours.
- In a large nonreactive saucepan, bring to a boil the ginger, chili peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool.
- Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it.
- The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.
Nutrition Facts : Calories 492, Fat 11.2, SaturatedFat 1.9, Sodium 2067.2, Carbohydrate 113.6, Fiber 36.1, Sugar 41.2, Protein 15.7
GINGERY SWEET PICKLED VEGETABLES
I always double or triple this recipe because they disappear so fast. My DH eats them by the bowlfull. I use them for hor d'ouvres, on salad, with sandwiches or just as a snack treat when I open the refrigerator and see how pretty they look in the jar.
Provided by Geema
Categories Lunch/Snacks
Time P3DT1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonreactive (not aluminium) saucepan, bring to a boil the ginger, chili peppers, vinegar, sugar, water and salt.
- Remove the pot from the heat and add the carrots.
- Let the mixture cool.
- Add the veggies to the pan, mixing well.
- Transfer the veggies and liquid to a 2 quart jar.
- Cover tightly and refrigerate.
- Stop!
- Don't eat for 3 days while they are getting perfectly pickled.
- Refrigerated, these pickles will last for several weeks.
Nutrition Facts : Calories 153.1, Fat 0.3, SaturatedFat 0.1, Sodium 135.2, Carbohydrate 38.7, Fiber 1.9, Sugar 34.1, Protein 1.2
GINGERY QUICK PICKLES
Fresh ginger and lime team up with mildly flavored rice wine vinegar to form a no-cook brine that packs big flavor into everyday cucumbers. Justin Chapple recommends unseasoned rice vinegar so you can control the sweetness. If you can only find seasoned rice vinegar, simply omit the sugar called for in the recipe.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
EASY PICKLED VEGETABLES
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
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.
GINGERY PICKLED CARROT COINS
Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.
Provided by Marisa McClellan
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
- Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
- Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 609.3 mg, Sugar 4.8 g
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