Quick Easythai Style Vegetable Pickle Recipes

QUICK PICKLED VEGETABLES

Quick Pickled Vegetables image

Provided by Food Network Kitchen

Time 4m

Number Of Ingredients 0

Ingredients

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.

QUICK & EASYTHAI STYLE VEGETABLE PICKLE

Quick & Easythai Style Vegetable Pickle image

Thisis a side dish served with Thai food and specially with Thai dry curries.It can also be used as a dip with thjai savoury snacks

Provided by Nikki O

Categories Asian

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

250 ml rice vinegar
200 g shallots
200 g carrots, sliced
200 g cucumbers, sliced
2 green chilies, sliced
2 red chilies, sliced
1 teaspoon salt
4 tablespoons sugar

Steps:

Put the vinegar in a pan and heat it.
Add the sugar & salt and stir to dissolve both into the vinegarLet the mixture cool.
Meanwhile, put the sliced vegetables in a bowl.
Now cover the vegetables with the vinegar and leave for about half an hour.
Your mixed vegetable pickle is ready to be served.

Nutrition Facts : Calories 182, Fat 0.5, SaturatedFat 0.1, Sodium 848.2, Carbohydrate 44.1, Fiber 3.6, Sugar 24.9, Protein 4

QUICK PICKLED VEGGIES RECIPE BY TASTY

Quick Pickled Veggies Recipe by Tasty image

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

Ingredients

4 cups vegetable scraps, odds and ends from vegetables such as red onions, cabbage, carrots, cucumbers, radishes, beets, jalapeño peppers, cauliflower, and string beans
1 cup apple cider vinegar
2 tablespoons kosher salt
2 teaspoons black peppercorn
1 teaspoon red pepper flakes, optional
3 bay leaves
2 teaspoons yellow mustard seeds
3 tablespoons sugar
3 large cloves garlic, smashed
2 cups ice
1 jar, 1 quart (1 liter) with a tight-fitting lid

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

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