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.
PICKLING LIQUID
Provided by Food Network
Yield about 1 quart
Number Of Ingredients 9
Steps:
- Place all of the ingredients in a nonreactive saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container.
VEGETABLE PICKLING LIQUID
This is the basic pickle that I use for vegetables; it can be prepared ahead of time and kept in the refrigerator for up to a month. I like to keep it around for any last-minute pickling needs.
Provided by Seamus Mullen
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients with 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes.
PICKLED VEGETABLES
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Categories Mustard Olive Pepper Vegetable Appetizer Side Cocktail Party Picnic Vegetarian Cauliflower Bell Pepper Carrot Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10 cups
Number Of Ingredients 16
Steps:
- Make pickling liquid:
- Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
- Cook vegetables:
- Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
- Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
QUICK PICKLED VEGETABLES
Pair these tart pickled vegetables from Michael's Genuine Food & Drink chef Michael Schwartz with his classic Falafel.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Make the pickling liquid: Place 1 cup water in a medium nonreactive saucepan along with vinegar, sugar, bay leaves, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar.
- Pickle the vegetables: Place any one of the suggested vegetables in a heatproof nonreactive container and add pickling liquid. Cover and let cool to room temperature. Transfer to refrigerator and chill before serving. Pickled vegetables can be kept refrigerated, completely submerged in their liquid, in an airtight container, for up to 2 months.
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