Mixed Pickled Vegetables Recipes

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GARLICKY PICKLED MIXED VEGGIES



Garlicky Pickled Mixed Veggies image

If you always keep a jar of giardiniera in the fridge, try making your own! Utilize summer-fresh produce to make these pickled mixed veggies. Feel free to swap more of your favorite veggies to make the giardiniera suitable to your taste. Use the Italian condiment to add tangy notes to brats, pizza, pasta salads, and more.

Provided by Annie Peterson

Time 55m

Number Of Ingredients 12

2 ears of corn
3 cup cauliflower florets
3 medium red sweet peppers, seeded and cut into 1-inch pieces
12 ounce green beans, trimmed and cut into 1-inch pieces
3 medium carrots, cut into 1/2-inch slices
2 medium onions, cut into small wedges
3 cup water
3 cup white vinegar
1 cup sugar
1 tablespoon kosher salt
18 cloves garlic, smashed
1.5 teaspoon crushed red pepper

Steps:

  • Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.
  • In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.
  • Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

Nutrition Facts : Calories 45 kcal, Carbohydrate 9 g, Protein 1 g, Sodium 164 mg, Sugar 7 g, UnsaturatedFat 0 g

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

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.

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)



Giardiniera, Sweet And/Or Hot (Pickled Vegetables) image

Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

Provided by Dee514

Categories     Vegetable

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 garlic clove, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper (or less to taste for hot version only)
1/2 cup white vinegar or 1/2 cup dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed
1 cup water
1 cup white vinegar
1 tablespoon salt

Steps:

  • Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
  • Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
  • Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
  • Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4

MIXED PICKLES



Mixed pickles image

Making your own pickles is easy and is a great way to use up leftover vegetables in your fridge. They're also great for your health and last up to 3 months. The vegetables I've used are just a guide, you can use whichever vegetables or herbs you wish.

Provided by em_macaussie

Time 13m

Yield Makes 500g approx

Number Of Ingredients 30

Half a cucumber
1 carrot
2 mixed baby peppers
1/2 a red onion
2 radishes
Half a cucumber
1 carrot
2 mixed baby peppers
1/2 a red onion
2 radishes
1 1/2 cup extra virgin olive oil
1 sprig rosemary
2 bay leaves
1 small red chilli
2 cloves garlic
3 large slices lemon peel
Half a cucumber
1 carrot
2 mixed baby peppers
1/2 a red onion
2 radishes
1 1/2 cup extra virgin olive oil
1 sprig rosemary
2 bay leaves
1 small red chilli
2 cloves garlic
3 large slices lemon peel
2 cups white wine vinegar
2 tsp salt
2 cups water

Steps:

  • In a large bowl stir together all of the marinade ingredients. Add all the pickling ingredients to a large pot and bring to the boil. While the mixture is heating, slice the vegetables into bite sized pieces, usually circles for the cucumbers, radishes and carrots and length ways for the other vegetables. You want the pickling ingredients to be able to penetrate the vegetables so you don't want them to be too thick.
  • Add the vegetables to the boiling pickling mixture for three minutes before straining. Make sure while they're in the water that they are submerged, push them down with a spoon if necessary.
  • Add the hot vegetables to the marinade and mix it all together. Whilst still hot, spoon into sterilised jars and cover with the marinade. If the marinade doesn't fully cover the vegetables, pour over additional olive oil. Ideally wait a couple of weeks so the marinade can infuse. These will keep for up to three months in the cupboard and one week in the fridge after opening.

PICKLED VEGETABLE PLATTER



Pickled Vegetable Platter image

Crisp pickled vegetables are a great starter for Greek-style meals, which usually begin with small plates such as this platter.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 quarts

Number Of Ingredients 10

3 tablespoons coarse salt, plus more for cooking water
1 small head cauliflower (about 1 pound), cut into 1 1/2-inch florets
1/2 pound baby carrots
4 stalks celery, cut diagonally crosswise into 1/3-inch-thick pieces
2 cups white-wine vinegar
1 teaspoon whole black peppercorns
4 dried bay leaves
4 garlic cloves, lightly crushed
1/4 cup sugar
1 jar (12 ounces) pepperoncini, drained

Steps:

  • Bring a large saucepan of water to a boil over high heat; add a generous amount of salt. Add cauliflower, and cook until crisp-tender, about 3 1/2 minutes. Using a slotted spoon, transfer to a large heatproof bowl. Repeat with carrots, cooking about 2 1/2 minutes, and then with celery, cooking about 2 minutes; combine with the cauliflower.
  • In a medium saucepan over high heat, combine 2 cups water with vinegar, peppercorns, bay leaves, garlic, sugar, and 3 tablespoons salt. Boil until salt and sugar have completely dissolved, about 2 minutes. Immediately pour over vegetables, and gently stir in pepperoncini.
  • Let cool completely. Place in an airtight container, and refrigerate at least 1 hour and up to 1 week. Discard bay leaves. Serve chilled or at room temperature.

GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A



Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A image

A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation.

Provided by Molly53

Categories     Vegetable

Time 3h20m

Yield 10 pints

Number Of Ingredients 14

4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli)
2 lbs small onion, peeled and quartered
4 cups celery (cut into 1-inch pieces)
2 cups carrots (1/2-inch pieces)
2 cups sweet red peppers (peeled, seeded and cut into 1/2-inch pieces)
2 cups cauliflower florets
5 cups white vinegar (5 percent)
1/4 cup prepared mustard
1/2 cup canning salt or 1/2 cup pickling salt
3 1/2 cups sugar
3 tablespoons celery seeds
2 tablespoons mustard seeds
1/2 teaspoon whole cloves
1/2 teaspoon ground turmeric

Steps:

  • Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
  • In 8-quart kettle, combine vinegar and mustard and mix well.
  • Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
  • Bring to a boil.
  • Drain vegetables and add to hot pickling solution.
  • Cover and slowly bring to a boil.
  • Drain vegetables but save pickling solution.
  • Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
  • Add pickling solution, leaving 1/2-inch headspace.
  • Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.

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