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.
NATURALLY PICKLED VEGETABLE MEDLEY
Provided by Lawren Moneta
Number Of Ingredients 10
Steps:
- Wash 4 cup (1 L) clip-top glass jar and its sealing ring in hot soapy water. Place cleaned jar and sealing ring in large stock pot, cover with at least 1 1/2 in (4 cm) of water and set over medium heat. Bring water to a simmer and allow jar and ring to sit in simmering water for at least 10 minutes.
- Meanwhile, in large bowl, gently toss together carrots, tomatoes, cauliflower, and beans until well combined.
- In small saucepan, create a salt brine by bringing water and salt to a simmer over medium heat. Stir until salt is completely dissolved and then remove saucepan from heat.
- With tongs, carefully remove warm jar and sealing ring from water before placing on wire cooling rack or clean kitchen towel. Place sealing ring around jar lid.
- Pack vegetables into jar before topping with garlic, mustard seeds, caraway seeds, and chili, if using. Pour warm brine over vegetables in jar, ensuring that vegetables are completely submerged. Gently press down on vegetables with spoon to release any air bubbles. You may not use all the brine. If desired, you may place a few rounds of parchment paper or a cabbage leaf over vegetables to ensure they stay submerged in brine. Secure the lid and leave to ferment, out of direct sunlight, for 2 to 4 days.
- Take note that every day you should open the lid and u201cburpu201d your fermentation to release any built-up gas in the jar. Your vegetable medley will be ready when you see bubbles travelling up the jar when itu2019s opened, and the brine has a vinegary smell. Donu2019t worry if the brine becomes cloudy; this is perfectly normal. Once fermented, transfer to refrigerator, where your vegetables will continue to ferment, but at a much slower rate.
- Pickled vegetables will keep refrigerated for up to 3 weeks.
Nutrition Facts : Calories 18, Protein 1g, Fat 0g, Carbohydrate 4g, Sugar 2g, Sodium 231mg
HOLIDAY VEGETABLE MEDLEY
Serve this colorful medley of vegetables cooked in skillet - perfect side dish for a holiday.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and garlic in oil 1 to 2 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in squash, marjoram, salt and pepper. Cover and cook 4 to 6 minutes, stirring occasionally, until squash is crisp-tender.
- Add tomatoes; toss until coated. Garnish with marjoram.
Nutrition Facts : Calories 55, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
SUMMER VEGETABLE MEDLEY
This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.
Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 345mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
HOT PICKLED VEGETABLE MEDLEY
This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =)
Provided by Aroostook
Categories Cauliflower
Time 1h10m
Yield 76 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
- (Keep carrots separate or they will tint the cauliflower orange).
- Add cauliflower and jalapeño peppers in a separate bowl.
- Sprinkle with 3/4 cup pickling salt and cover with cold water.
- Let these set for 1 hour.
- Drain and rinse vegetables.
- Bring brine to a boil.
- Let simmer for 5 minutes.
- Sterilize 14 pint or 7 quart jars and lids.
- Into each hot jar layer the vegetables in order of:.
- Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
- (Repeat for quart jars).
- Top with hot brine (stir brine occasionally to distribute the garlic).
- Seal with hot lids and process in a hot water bath for 10 minutes.
- Let set for at least two week before using.
Nutrition Facts : Calories 32.1, Fat 0.2, Sodium 3003.4, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.9
GUID'S PICKLED HOT VEGGIES
Steps:
- In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with carrots, boil 30 seconds, add in cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
- In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.
CHILLED VEGETABLE MEDLEY
This medley of healthy, colorful vegetables includes julienne strips of zucchini, carrot, sweet red pepper, and yellow squash. Using a sugar substitute adds a subtle sweetness to the dressing without all the carbohydrates and calories.
Provided by Feast Your Eyes
Categories Peppers
Time 28m
Yield 7-8 serving(s)
Number Of Ingredients 17
Steps:
- Combine the first seven (7) ingredients in a large skillet; bring to a boil.
- Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
- Drain well; rinse in cold water.
- Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
- In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.
- Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 126.9, Fat 5.2, SaturatedFat 0.8, Sodium 357, Carbohydrate 19.5, Fiber 2.2, Sugar 14.7, Protein 2.2
More about "hot pickled vegetable medley recipes"
HOT AND SWEET PICKLED VEGETABLES - CRAVING SOMETHING …
From cravingsomethinghealthy.com
Reviews 2Category AppetizerCuisine AsianEstimated Reading Time 2 mins
- Bring a large pot of unsalted water to a boil, and add vegetables. Immediately remove pot from heat, and let stand for 2 minutes, uncovered.
- Bring remaining ingredients to a boil, stirring until sugar is dissolved. Remove pickling liquid from heat, and let cool to room temperature.
- Discard garlic, pour liquid into a large glass bowl or container with a lid, and add cooled vegetables to the pickling liquid.
NO SUGAR PICKLED VEGETABLE RECIPE - HEARTH AND VINE
From hearthandvine.com
EASY REFRIGERATOR PICKLED VEGETABLES - THE FOUNTAIN …
From fountainavenuekitchen.com
MIXED PICKLED VEGETABLES - BERNARDIN
From bernardin.ca
EASY PICKLED VEGETABLES CAULIFLOWER, RED PEPPERS AND …
From cookinglsl.com
GARLICKY PICKLED MIXED VEGGIES (GIARDINIERA)
From bhg.com
GIARDINIERA (ITALIAN PICKLED VEGETABLES) RECIPE - THE …
From thespruceeats.com
10 BEST CANNING PICKLED VEGETABLES RECIPES | YUMMLY
From yummly.com
HOT VEGGIE PICKLE MIX - THE CANNING DIVA
From canningdiva.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: HOT PICKLE …
From bernardin.ca
HOW TO MAKE QUICK PICKLED VEGETABLES: GUIDE & RECIPES
From minimalistbaker.com
PICKLED VEGETABLES {QUICK AND EASY REFRIGERATOR PICKLES!}
From afarmgirlsdabbles.com
SHIRLEY’S MIXED VEGETABLE PICKLES - MRS. WAGES®
From mrswages.com
SPICY QUICK-PICKLED VEGGIES - COOKIE AND KATE
From cookieandkate.com
PICKLED WINTER VEGETABLES - SINFULLY SPICY
From sinfullyspicy.com
PICKLED GARDEN VEGETABLES - BETTER HOMES & GARDENS
From bhg.com
PICKLED FRUIT AND VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
15 PICKLED VEGETABLE RECIPES FOR CANNING - OH MY CREATIVE
From ohmy-creative.com
ITALIAN PICKLED VEGETABLES (GIARDINIERA) - FLAVORFUL EATS
From flavorfuleats.com
QUICK PICKLED VEGETABLES - COOKING LSL
From cookinglsl.com
WORLD BEST JALAPENO FOOD RECIPES: HOT PICKLED VEGETABLE MEDLEY
From worldbestjalapenorecipes.blogspot.com
QUICK PICKLED VEGETABLES – A COUPLE COOKS
From acouplecooks.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? PICKLE
From nchfp.uga.edu
PICKLED VEGETABLE MEDLEY | JOSIAH KREIDLER
From josiahkreidler.blogspot.com
HOW TO MAKE THE BEST GRILLED VEGETABLE MEDLEY - JUST~ONE~DONNA
From justonedonna.com
BEST HOMEMADE GIARDINIERA (HOT OR MILD) - THE DARING GOURMET
From daringgourmet.com
OVERNIGHT PICKLED VEGETABLE MEDLEY | NOT FOR LAZY MOMS
From notforlazymoms.com
PICKLED VEGETABLE MEDLEY! - PICKLE ADDICTS
From pickleaddicts.com
EASY FERMENTED VEGETABLE MEDLEY - PREPARE + NOURISH
From prepareandnourish.com
QUICK PICKLED VEGETABLES - FEASTING AT HOME
From feastingathome.com
10 BEST CANNING PICKLED VEGETABLES RECIPES - YUMMLY
From yummly.com
9 EASY KETO REFRIGERATOR PICKLED VEGETABLES RECIPES
From mylifecookbook.com
ROASTED VEGETABLE MEDLEY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
GIARDINIERA PICKLED VEGETABLES (REFRIGERATOR PICKLES ... - A SPICY ...
From aspicyperspective.com
ROASTED VEGETABLE MEDLEY – RECIPE WONDERLAND
From recipewonderland.com
30 GREAT VEGETABLE MEDLEY RECIPES - TOMMY'S SUPERFOODS
From tommyssuperfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love