PICKLED SALAD
This is traditionally a relish, but everyone who has tried it for me has eaten the entire jar! It is the perfect side dish for everything savory. It also goes well as a relish on hot dogs.
Provided by Deborah Joann Allen VanHam
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 9h20m
Yield 12
Number Of Ingredients 17
Steps:
- Toss zucchini, cucumbers, onion, red bell pepper, green bell pepper, and jalapeno together in a very large bowl. Add salt and water to cover vegetable mixture; refrigerate for 8 hours to overnight. Strain vegetable mixture and rinse well.
- Bring sugar, rice vinegar, white vinegar, turmeric, mustard seed, onion powder, garlic powder, and rosemary to a boil in a large stock pot. Add vegetable mixture; simmer for 20 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack vegetable mixture with vinegar mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process, 10 minutes for half-pints or 15 minutes for pints.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 43.6 g, Fat 0.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7070.9 mg, Sugar 38.3 g
PICKLED VEGGIE SALAD
Celery -- you buy it, knowing you'll throw away most of it. But wouldn't you like to use it up? And those scallions and carrots, too... Well, here's a recipe that revitalizes your fresh veggies by steeping them in a vinegar and water solution. This is a combination of several different recipes for Asian-style cucumber salads. I like to pour it over a salad, but you could just pick out the veggies and them solo. Use any veggies you like -- I've chosen the ones I most often have waiting around!
Provided by JARRIE
Categories Salad Vegetable Salad Recipes
Time 2h30m
Yield 10
Number Of Ingredients 14
Steps:
- Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
- Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 6.5 g, Fat 7.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 388.4 mg, Sugar 3.2 g
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.
PICKLED VEGETABLES FOR COMPOSED SALAD
Provided by Food Network
Time 4h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Separately blanch and shock the haricots verts, pearl onions, and cauliflower. Boil beets until fork tender. Layer the vegetables in a 1-quart pickling jar. Bring pickling liquid to a boil and reserve 1/2 cup for vinaigrette, pouring the rest over the blanched vegetables. Let sit overnight or at least 4 hours. Make vinaigrette with 1/2 cup pickling liquid and olive oil. Toss with greens. Arrange vegetables and crumble with goat cheese.
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
SPRING GREENS WITH QUICK-PICKLED VEGETABLES
The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.
Provided by Bon Appétit Test Kitchen
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
- Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
- Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
PICKLED VEGGIE SALAD
"One year I created this recipe to use up an overabundance of brussels sprouts. My family asked for seconds, so now this tangy side is a staple on our Thanksgiving menu." -Bobbi Ballantine, Grove City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- Cut an "X" in the core of each brussels sprout. Place 1/2 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. , Meanwhile, in a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly., In a large skillet, saute the mushrooms, onion and garlic in 1 tablespoon oil until tender. Transfer to a large bowl. Add the water chestnuts, olives, tomatoes, pimientos and lemon juice., Drain brussels sprouts; cool slightly. Cut into quarters and add to vegetable mixture. Add sugar mixture and remaining oil; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 114 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
QUICK PICKLED CUCUMBER SALAD
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g
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