QUICK PICKLED VEGETABLES
Steps:
- Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.
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.
PICKLED VEGETABLES
Steps:
- Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
- Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.
- Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.
PICKLED VEGETABLES
A refrigerator pickle, it makes a great, nutritious snack and the liquid makes a good salad dressing. From Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen". Blanching and shocking the veggies helps them to retain crispness and crunchiness while still absorbing the liquid. They require different blanching times; jicama requires no blanching.
Provided by zeldaz51
Categories Cauliflower
Time 40m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large pot with5 cups of water and bring to a boil. Drop in the carrots and parboil 2 minutes, then quickly scoop them with a strainer r large slotted spoon and transfer to a pot filled with ice water to shock them.
- Drop the beans into the boiling water, cook 3 minutes, then remove and shock them. Parboil the cauliflower 1 minute, then shock it. Let all the vegetables sit in the cold water long enough to cool down, then drain the cold water, place the veggies in a large bowl with the jicama.
- Put all dressing ingredients in a non-reactive pan set over medium heat, bring it to a boil and cook for 2 minutes. Pour the hot dressing over the vegetables and allow them to cool to room temperature.
- Place the cooled vegetables into a 1-gallon jar or heavy lidded (food-safe) plastic container and cover them with as much dressing as the jar will hold.Cover and refrigerate at least 2 days before eating.
Nutrition Facts : Calories 57.5, Fat 2.8, SaturatedFat 0.4, Sodium 132.7, Carbohydrate 6.7, Fiber 1.7, Sugar 3.6, Protein 0.8
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.
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.
PICKLED VEGETABLES
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Categories Mustard Olive Pepper Vegetable Appetizer Side Cocktail Party Picnic Vegetarian Cauliflower Bell Pepper Carrot Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10 cups
Number Of Ingredients 16
Steps:
- Make pickling liquid:
- Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
- Cook vegetables:
- Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
- Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
More about "pickled vegetables recipes"
PICKLED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
PICKLED VEGETABLES | PAULA DEEN
From pauladeen.com
EASY REFRIGERATOR PICKLED VEGETABLES - THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
BANH MI PICKLED VEGETABLES - LISA G COOKS | RECIPE | VEGAN RECIPES ...
From pinterest.ca
QUICK PICKLED VEGETABLES (SO EASY & VERSATILE!) - AVERIE COOKS
From averiecooks.com
PRETTY PICKLED VEG | JAMIE OLIVER RECIPES
From jamieoliver.com
15 PICKLED VEGETABLE RECIPES FOR CANNING - OH MY CREATIVE
From ohmy-creative.com
PICKLED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE QUICK PICKLED VEGETABLES: GUIDE & RECIPES
From minimalistbaker.com
BEST PICKLED VEGETABLES: LEARN HOW TO PICKLE EVERYTHING
PICKLED VEGETABLES | PICKLES | SBS FOOD
From sbs.com.au
REFRIGERATOR PICKLED VEGETABLES - FOOD HERO
From foodhero.org
EASY HOMEMADE PICKLE | JAMIE OLIVER RECIPES
From jamieoliver.com
PICKLED VEGETABLES - VEGETABLES
From vegetables.co.nz
HOW TO PICKLE ANY VEGETABLE - THE INSPIRED HOME
From theinspiredhome.com
PICKLED VEGETABLES RECIPE | WOOLWORTHS
From woolworths.com.au
MIXED PICKLED VEGETABLES - BERNARDIN
From bernardin.ca
EASIEST FERMENTED PICKLED VEGETABLES EVER - AN OREGON COTTAGE
From anoregoncottage.com
PICKLED VEGETABLES, EASY PICKLING RECIPES | FOOD & WINE
From foodandwine.com
CRISP PICKLED VEGETABLES RECIPE - ADAM PERRY LANG | FOOD & WINE
From foodandwine.com
QUICK PICKLED VEGETABLES | FEASTING AT HOME
From feastingathome.com
PICKLED VEGETABLES (AKA GIARDINIERA) - MOMSDISH
From momsdish.com
THE ULTIMATE GUIDE TO QUICK PICKLED VEGETABLES | LIVE EAT LEARN
From liveeatlearn.com
PICKLED VEGETABLE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
PICKLED VEGETABLES RECIPES: 5 WAYS TO PICKLE ANY VEGETABLE
From eatwell101.com
10 BEST CANNING PICKLED VEGETABLES RECIPES | YUMMLY
From yummly.com
NO SUGAR PICKLED VEGETABLE RECIPE - HEARTH AND VINE
From hearthandvine.com
QUICK-PICKLED VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
QUICK PICKLED VEGETABLES - COOKING LSL
From cookinglsl.com
PICKLED VEGETABLES
From datalounge.com
GIARDINIERA PICKLED VEGETABLES (REFRIGERATOR PICKLES ... - A SPICY ...
From aspicyperspective.com
EASY HOMEMADE QUICK PICKLED VEGETABLES | KEVIN IS COOKING
From keviniscooking.com
PICKLED VEGETABLES (EASY REFRIGERATOR RECIPE) - VEGGIES SAVE THE …
From veggiessavetheday.com
PICKLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PICKLED VEGETABLES RECIPES - NYT COOKING
From cooking.nytimes.com
GIARDINIERA (ITALIAN PICKLED VEGETABLES) RECIPE - THE SPRUCE EATS
From thespruceeats.com
QUICK PICKLED VEGETABLES – A COUPLE COOKS
From acouplecooks.com
PICKLED VEGETABLE RECIPES - CDKITCHEN
From cdkitchen.com
DAMMANN'S GARDEN COMPANY – WINTER RECIPES FOR PICKLED …
From dammannsgardenco.com
HOW TO QUICK PICKLE ANY VEGETABLE - KITCHN
From thekitchn.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