TRIPLE PICKLE
Provided by Geoffrey Zakarian
Time 1h20m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat.
- Add the radishes, jalapenos and onion to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and store in the refrigerator.
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.
SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
- Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
- Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
- Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.
SPICY & QUICK PICKLED VEGGIES
Get a kick out of our Spicy & Quick Pickled Veggies recipe. These Spicy & Quick Pickled Veggies are great on a salad or served as an antipasto dish.
Provided by My Food and Family
Categories Recipes
Time P1DT3h30m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 3 g, Protein 0.9642 g
QUICK SPICY PICKLED VEGETABLES
Try our great Quick Spicy Pickled Vegetables recipe. These Quick Spicy Pickled Vegetables take only 20 minutes to prep and are ready to eat in 24 hours. They're great on their own or as part of a spread. These quick pickles have a great crunch and a great kick from crushed red pepper.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time P1DT1h20m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.6071 g
MOROCCAN STYLE SPICY PICKLED VEGETABLES
I love crunchy veggies & low cal options are always a plus. This recipe from chefbarrae caught my eye as a must try. I liked that it is diabetic friendly and think it would be picnic friendly. This dish is easy to prepare and stores well in the refrigerator for at least a week. I plan to try adding additional veggies such as celery and cauliflower too.
Provided by Susie D
Categories Vegetable
Time 40m
Yield 1 jar
Number Of Ingredients 20
Steps:
- Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.
- Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.
Nutrition Facts : Calories 391.9, Fat 3.3, SaturatedFat 0.4, Sodium 238.9, Carbohydrate 70.2, Fiber 15.8, Sugar 36.8, Protein 8.1
SPICY PICKLED VEGETABLES
The owner/chef of the Chinese restaurant where I work gave me this recipe. I tried it with carrots and onions. It's a great snack that's low fat & calories, not to mention delicious! Even my husband, who is not a big vegie fan ate these! Feel free to adjust measurements. I just threw it together, so these measurement are guesses. Oh, yeah... the Tom Yam cubes can be found at any oriental market. The main ingredients in them are salt, chilli powder, sugar, citrus leaf, lemon grass, lemon juice. I don't know of any substitutions. This broth is spicy with a bit of a lemony flavor.
Provided by Yogi8
Categories Lunch/Snacks
Time 15m
Yield 2-3 cups
Number Of Ingredients 6
Steps:
- Dissolve cubes in water, then add vinegar, sugar and pepper.
- Add vegetables, put in jar for at least one day (in the frig!)
Nutrition Facts : Calories 118.2, Sodium 4.8, Carbohydrate 25, Sugar 25
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SPICY PICKLED VEGETABLES RECIPE | PICKLED PLUM
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5/5 (1)Total Time 10 minsCategory Side DishCalories 45 per serving
- Put all the ingredients for the pickling juice in a pan and cook on low until sugar has dissolved. Transfer to a bowl and let cool to room temperature.
- Put vegetables in a pickling jar (you may need two small ones) and pour pickling juice over. Push the vegetables down to submerge them in pickling juice. Seal and refrigerate for a 2-3 hours. The vegetables will still be crunchy and not too tangy. If you prefer a stronger taste, leave them for an extra 1-2 days.
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From cookieandkate.com
4.6/5 (18)Total Time 20 minsCategory CondimentCalories 43 per serving
- Pack the cauliflower, carrots, onion, jalapeños and garlic into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon.
- In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (and maybe a little extra). Tuck the bay leaf into the side of the jar.
- Let the pickles cool to room temperature (about 1 1/2 hours) before gently tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you’re not eating them right away, securely fasten the lid and refrigerate for up to a month.
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