Easy Pickled Vegetables Recipes

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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



Easy Pickled Vegetables image

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.

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

QUICK PICKLED VEGETABLES

Provided by Food Network Kitchen

Categories     side-dish

Time 4m

Number Of Ingredients 0



Quick Pickled Vegetables image

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.

SIMPLE QUICK-PICKLED VEGGIES RECIPE BY TASTY

Here's what you need: fresh vegetables, spice blend, water, white distilled vinegar, sugar, salt, canning jar

Provided by Isabel Castillo

Categories     Sides

Yield 16 servings

Number Of Ingredients 7



Simple Quick-Pickled Veggies Recipe by Tasty image

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!

Nutrition Facts : Calories 41 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 4 grams

3 cups fresh vegetables, of your choice, such as cucumber, onion, carrot, and/or beet
spice blend, of your choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
4 cups water
4 cups white distilled vinegar, 5% acidity
6 tablespoons sugar
4 tablespoons salt
8 oz canning jar, 4 jars

QUICK PICKLED VEGGIES RECIPE BY TASTY

Rather than tossing out leftover raw vegetables, toss them in some brine to pickle them! This pickle recipe comes together in minutes with ingredients you probably already have in your pantry, and it works with a variety of vegetables. Pickling helps the vegetables keep longer-and they add great crunch and flavor to sandwiches, salads, dips, and cheese platters!

Provided by Katie Aubin

Categories     Sides

Yield 1 quart

Number Of Ingredients 11



Quick Pickled Veggies Recipe by Tasty image

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!

Nutrition Facts : Calories 194 calories, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, Sugar 28 grams

4 cups vegetable scraps, odds and ends from vegetables such as red onions, cabbage, carrots, cucumbers, radishes, beets, jalapeño peppers, cauliflower, and string beans
1 cup apple cider vinegar
2 tablespoons kosher salt
2 teaspoons black peppercorn
1 teaspoon red pepper flakes, optional
3 bay leaves
2 teaspoons yellow mustard seeds
3 tablespoons sugar
3 large cloves garlic, smashed
2 cups ice
1 jar, 1 quart (1 liter) with a tight-fitting lid

PICKLED VEGETABLES

Simmer these vegetables in a vinegar solution for 10 minutes. Nibble these pickled vegetables before a meal or put them into a taco.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 quart

Number Of Ingredients 6



Pickled Vegetables image

Steps:

  • Combine vinegar, sugar, and salt in a medium saucepan with 3 cups cold water; bring to a boil over high heat and stir to dissolve sugar. Add carrots, onions, and jalapenos and reduce to medium-high heat. Simmer until carrots are just tender, about 10 to 12 minutes. Pour into a medium bowl; set aside 10 minutes. Cover and refrigerate. Keeps for up to 2 weeks.

2 1/2 cups apple-cider vinegar
1/3 cup sugar
2 teaspoons coarse salt
4 medium carrots, peeled and cut diagonally 1/4 inch thick
2 small red onions, peeled, halved, and sliced into 3/4-inch wedges
4 jalapeno peppers, cut lengthwise into quarters, seeds removed with a small knife

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