Quick Pickled Veggies With Leftover Pickle Juice Recipes

HOMEMADE PICKLES WITH LEFTOVER PICKLE JUICE

Steps:

• Wash and slice your cucumbers to the desired shape or size. For this recipe, I cut them lengthwise to make pickle spears. You can also slice them or leave them whole.
• Add the cucumbers to the leftover juice from store-bought pickles and close lid.
• Refrigerate at least 24 hours.
• Pickles can be stored in the refrigerator for 1-2 years. Enjoy the pickles and you can even make up to 4 batches of homemade pickles using the same jarred leftover pickle juice.

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

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.

QUICK PICKLED VEGGIES RECIPE BY TASTY

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!

SIMPLE QUICK-PICKLED VEGGIES RECIPE BY TASTY

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!

QUICK-PICKLED VEGETABLES

Steps:

• Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
• Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.