HOW TO MAKE QUICK PICKLED VEGETABLES
A guide for how to make quick pickled vegetables, including recipes for pickled radish, carrots, cucumber, spicy cauliflower, and onion!
Provided by Minimalist Baker
Categories Side
Time 1h20m
Number Of Ingredients 5
Steps:
- Add sliced vegetables to a mason jar or glass container. Set aside.
- To a small saucepan add vinegar of choice, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
- Pour the brine over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover. *When pickling cucumbers, we generally like to let the brine cool so the cucumbers maintain their color and crunch.
- Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
- Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Nutrition Facts : ServingSize 1 two-tablespoon servings, Calories 15 kcal, Carbohydrate 3.8 g, Protein 0.3 g, Sodium 147 mg, Fiber 0.4 g, Sugar 2.5 g
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.
HOMEMADE PICKLED VEGGIES
Provided by Chuck Hughes
Time 31m
Yield 4 pints
Number Of Ingredients 10
Steps:
- For the pickled vegetables: Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color, but still firm, about 1 minute. Transfer the vegetables to a prepared ice bath, let sit until cool and drain. Transfer the blanched vegetables to a clean jar* (or jars) with the garlic. Top with spices and herbs, and set aside.
- For the marinade: Combine the sugar, vinegar and water in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour the mixture directly over the vegetables and seasonings. Allow to cool to room temperature, cap, and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.
- *Sterilizing Jars:
- Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
- Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
QUICK-PICKLED VEGETABLES
Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar. Use a mixture of what's in season, and choose small, slender vegetables when you can. Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins.
Provided by Tejal Rao
Categories pickles, side dish
Time 30m
Number Of Ingredients 15
Steps:
- Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
- Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.
SIMPLE QUICK-PICKLED VEGGIES RECIPE BY TASTY
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
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
PICKLED VEGETABLES
The same brine and spices are used for the cucumber, carrot, and beet variations, so it's easy to make a batch of pickled vegetables or just one kind-or one of each for a large crowd.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Number Of Ingredients 18
Steps:
- To make the cucumber variation: Wash and sterilize 3 quart-size jars. Toss cucumbers with 3 tablespoons salt, and place in a colander set over a bowl. Refrigerate for 1 to 2 hours. Drain, rinse, and drain again. Divide cucumbers, garlic, and dill among jars. Divide pickling spices (recipe above) among jars. Bring pickling brine ingredients (recipe above) and 2 teaspoons salt to a boil in a medium saucepan, and pour over cucumbers. Let stand until cool. Cover, and refrigerate.
- To make the carrot variation: Wash and sterilize 2 quart-size jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan. Add carrots, and return to a boil. Divide carrots with liquid evenly between jars. Cut about a 2-inch slit into side of each chile. Divide chiles, garlic, and pickling spices (recipe above) evenly between jars. Let stand until cool. Cover, and refrigerate.
- To make the beet variation: Wash and sterilize 2 quart-size jars and 1 half-quart-size jar. Preheat oven to 450 degrees. Wrap beets in parchment-lined foil. Bake until tender, about 1 hour. Let cool slightly, then rub off skins; discard. Cut beets into 3/4-inch-thick wedges, and divide evenly among jars. Divide ginger slices, orange peels, chile slices, and pickling spices (recipe above) evenly between jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan, and pour over beets. Let stand until cool. Cover, and refrigerate.
QUICK PICKLED VEGGIES RECIPE BY TASTY
Rather than tossing out leftover raw vegetables, toss them in some brine to pickle them! This pickle recipe comes together in minutes with ingredients you probably already have in your pantry, and it works with a variety of vegetables. Pickling helps the vegetables keep longer-and they add great crunch and flavor to sandwiches, salads, dips, and cheese platters!
Provided by Katie Aubin
Categories Sides
Yield 1 quart
Number Of Ingredients 11
Steps:
- Prepare your jar(s). Wash with hot, soapy water and dry completely before proceeding.
- Cut the vegetable scraps into bite-size pieces, if necessary. Fill the jar with the vegetable pieces, leaving about ½ inch of space at the top.
- In a large pot, combine the vinegar, salt, peppercorns, red pepper flakes (if using), bay leaves, garlic, mustard seeds, and sugar. Bring to a boil over high heat, and stir until the sugar and salt are completely dissolved.
- Add the ice to the pot and stir until melted, to cool the pickling liquid.
- Pour the cooled pickling liquid over the vegetables to cover completely. Cover the jars with a tight-fitting lid and shake to distribute the spices.
- The pickles will keep in the refrigerator for up to 1 month. Serve with sandwiches, tacos, salads, or as desired.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, Sugar 28 grams
PICKLED VEGETABLES
Simmer these vegetables in a vinegar solution for 10 minutes. Nibble these pickled vegetables before a meal or put them into a taco.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Combine vinegar, sugar, and salt in a medium saucepan with 3 cups cold water; bring to a boil over high heat and stir to dissolve sugar. Add carrots, onions, and jalapenos and reduce to medium-high heat. Simmer until carrots are just tender, about 10 to 12 minutes. Pour into a medium bowl; set aside 10 minutes. Cover and refrigerate. Keeps for up to 2 weeks.
SWEET PICKLED GARDEN VEGETABLES
I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
Provided by lauralie41
Categories Lunch/Snacks
Time 30m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
- Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
- Cover with plastic wrap and refrigerate for 3 to 4 days before serving.
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