Quick Spicy Pickled Vegetables Recipes

QUICK SPICY PICKLED VEGETABLES

Steps:

• Bring vinegar, fennel seed and crushed pepper just to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Remove from heat
• Place 2 thyme sprigs and 1 bay leaf in each of 3 (16-oz) jars; top evenly with onions, carrots and cauliflower.
• Pour vinegar mixture over vegetables, evenly distributing seasonings among jars. Cover with lids. Cool completely.
• Refrigerate 24 hours. Remove and discard bay leaves before serving.

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Steps:

• Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
• Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
• Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
• Screw on lids and refrigerate at least 1 hour before serving.

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.

SPICY MEXICAN TOSTADAS

Steps:

• Preheat oven to 170ºF/75ºC.
• Brush on some vegetable oil on one side of each tortilla; set aside.
• Warm up a panini press on medium-high heat.
• When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
• Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
• In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
• In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
• In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
• Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink.
• Add pressed garlic and sauté for only 1 minute.
• Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
• To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
• Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
• Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges.

SPICY & QUICK PICKLED VEGGIES

Steps:

• Bring vinegar, water, sugar and salt to boil in large saucepan, stirring occasionally.
• Meanwhile, trim ends of beans, then cut crosswise in half. Peel carrots; cut into 1/4-inch-thick slices.
• Add beans, carrots and cauliflower to vinegar mixture; stir. Return to boil. Remove from heat.
• Stir in onions and chiles; cool slightly. Spoon into heatproof bowl; cover loosely. Refrigerate 1 hour.
• Cover tightly. Refrigerate 24 hours before serving.

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!

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.