Pickled Greens Recipes
PICKLED GREENS
I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time.
Provided by sugarpea
Categories Lunch/Snacks
Time P2DT15m
Yield 1 quart pickled greens
Number Of Ingredients 6
Steps:
- Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
- Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.
Nutrition Facts : Calories 727.2, Fat 1, SaturatedFat 0.1, Sodium 3620.4, Carbohydrate 174.1, Fiber 15.7, Sugar 157, Protein 12.6
PICKLED GREEN STRAWBERRIES
Ask for green, or unripe, strawberries at your local farm stand or farmers' market. Serve with a selection of Nordic cheeses and rye crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 12h15m
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Clean and dry a jar big enough to hold strawberries (at least 2 1/2 cups in capacity). Fill jar with strawberries, then add peppercorns, bay leaves, caraway seeds, and yellow mustard seeds.
- Simmer vinegars, water, honey, and salt in a saucepan over medium heat until honey and salt are dissolved, about 8 minutes. Let cool completely. Pour mixture over strawberries to cover completely. Seal jar and give it a few gentle shakes. Refrigerate at least 12 hours, and serve within 2 days.
PICKLED GREEN BEANS (DILLY BEANS)
This recipe was originally my Great Grandmother's I just recently found it in my Mother's stuff after she passed away a few months ago.
Provided by Matthew Molus
Categories Lunch/Snacks
Time 25m
Yield 10 Jars, 40 serving(s)
Number Of Ingredients 8
Steps:
- Clean and Cut beans to fit in tall Mason Jars. (one pint).
- Place ingredients 2-5 into each jar.
- Add beans to jar(s) until full.
- Bring to boil ingredients 6-8.
- Pour boiling liquid over beans.
- Tighten lids.
- Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
- I use what ever amount of beans I have on hand and make the liquid accordingly.
PICKLED GREEN BEANS
I use these in Bloody Marys, instead of celery sticks, and they are always a hit!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Cut green beans to fit inside pint canning jars.
- Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
- Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
- In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
- Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 39 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 3.9 g, Protein 2.2 g, Sodium 1169.9 mg, Sugar 1.6 g
PICKLED GREEN GARLIC
Use chef Bill Taibe's pickled baby garlic recipe in his Grilled Potato and Pickled Green Garlic Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- Place sugar, vinegar, cinnamon, juniper berries, mustard seeds, cardamom, ginger, fennel seed, coriander, and red pepper flakes in a medium saucepan. Bring to a boil over high heat; cook until sugar has dissolved.
- Place green garlic in a bowl; pour liquid over garlic and cover. Let stand until cooled.
PICKLED MUSTARD GREENS
Provided by Shih Yu Chen Kuo
Categories Side Sauté Vegetarian Low Cal Dinner Healthy Low Cholesterol Mustard Greens Jalapeño Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes generous 2 cups
Number Of Ingredients 6
Steps:
- Rinse greens. Fill large bowl with cold water. Add greens and soak 10 minutes. Drain greens; rinse and drain again. Cut out and discard core from greens, then coarsely chop leaves (will yield about 3 1/2 cups).
- Heat oil in large nonstick skillet over medium heat. Add garlic and sauté 30 seconds. Add chopped greens. Stir 3 minutes. Sprinkle sugar over, then 1/4 teaspoon salt; stir to blend. Mix in jalapeño chile; stir 1 minute. Transfer to bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
- Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.
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PICKLED MUSTARD GREENS (HAAM CHOY) - THE WOKS OF LIFE
This cleaning step is very important. In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. Stir in 1 …
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5/5 (19)Calories 40 per servingCategory Vegetables
From thewoksoflife.com
5/5 (19)Calories 40 per servingCategory Vegetables
- Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Shake the vegetables to loosen the grit. Lift the vegetables out of the dirty water and rinse. Rinse the bowl, fill with fresh water, and repeat this process two more times. This cleaning step is very important.
- In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. Stir in 1 ½ tablespoons (26g) of salt, until dissolved.
- Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. Blanch for 30 seconds, rotating them to evenly heat them on all sides. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool.
- Next, put the sliced ginger into the blanching water and bring the water back to a simmer. Once simmering, turn off the heat, and allow the liquid to cool to room temperature.
PICKLED MUSTARD GREENS RECIPE - HANK SHAW'S WILD FOOD …
Submerge the greens in the brine, using a chopstick or skewer to get rid of any air bubbles. Put the weights on the greens if you have them. If …
From honest-food.net
4.7/5 (6)Total Time 20 minsCategory Side DishCalories 117 per serving
From honest-food.net
4.7/5 (6)Total Time 20 minsCategory Side DishCalories 117 per serving
- Bring everything but the salt and mustard greens to a boil in a large pot. Turn off the heat and let it cool to room temperature. Pour everything into a vessel that you can weigh, and weigh the water plus spices in grams. Write this down.
- Wash you mustard greens well, then shake them dry and weigh them in grams. Write this down.
- When it's cool, weigh out 2 percent of the total weight of greens + water + spices in salt. Dissolve this in the liquid. If you use fine-grained salt you should have no problem. If the salt doesn't want to dissolve, stir until it does.
- NOTE: If you don't want to weigh all this out, just use the salt ratio I have in the ingredients list. It is approximately the same, but not exactly.
PICKLED MUSTARD GREENS RECIPE (酸菜) - OH MY FOOD RECIPES
Instructions for how to make Chinese pickled mustard greens: 1. First, put some rice in a bowl and pour some cold boiled water to wash the …
From ohmyfoodrecipes.com
5/5 (2)Category Side DishCuisine Asian, ChineseCalories 31 per serving
From ohmyfoodrecipes.com
5/5 (2)Category Side DishCuisine Asian, ChineseCalories 31 per serving
- First, put some rice in a bowl and pour some cold boiled water to wash the rice. Try to rub the rice and make milky colored water. Only need the washed rice water later.
- Wash and soak gai choi very well to remove sand and dirt. Boil a pot of water, wait until it’s boiling. Then, add washed gai choi and make sure all the leaves are soaked in boiling water. Don’t need to completely cook. Just soak in boiling water for a few seconds. The purpose of this is to kill bacterias and sterile the vegetables because I washed the vegetables and did not put under the sun.
- Next, rub some kosher salt on boiled gai choy, remember this step is very important to rub salt on every leaf.
PICKLED MUSTARD GREENS RECIPE | JAMES BEARD FOUNDATION
Method. To make the pickled mustard greens, combine 2 cups water, the vinegar, salt, and sugar in a saucepan over medium heat, and bring to a boil. Remove from the heat, and add the chilies. Pack the chopped mustard …
From jamesbeard.org
From jamesbeard.org
PICKLED VEGGIES: WHY YOUR HEALTH DEPENDS ON THEM
These are what make them probiotic. Fermented foods that do not go through pasteurization retain these live microorganisms, thereby being given the nickname “living foods.”. Some of the best-loved, age-old examples of traditionally fermented foods are wine, beer, cider, vinegar, yogurt, seasoned and well-aged cheeses, sourdough, chutneys ...
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1.5. 2. . Playing on Chromecast. While summer-ripened strawberries are sweet, juicy wonders, their green predecessors plucked far before their peak of ripeness have a consistency closer to cucumbers with just a hint of berry to keep things interesting. They are a little tart, a little acidic, and wholly delicious, particularly when turned into ...
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QUICK PICKLED GREEN BEANS - EVERGREEN KITCHEN
Add green beans to boiling water and cook until bright green and barely tender, 30 to 45 seconds (see note 2). Use tongs to transfer beans to ice water. Let cool, in ice water, for 2 minutes. Drain in a colander. Make brine: Combine boiling water, salt, and sugar (see note 1). Stir until dissolved. Add vinegar.
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CHINESE PRESERVED GREENS RECIPE - THE WOKS OF LIFE
Chinese Preserved Greens: Recipe Instructions. 6 pounds fresh kale, mustard greens, or radish greens. 100 grams sea salt (about ⅓ cup) Make sure all containers, work surfaces, your knife, and your hands are thoroughly cleaned and free of any dirt, grease, or grime. Wash the greens thoroughly.
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PICKLED COLLARD GREEN STEMS | SOUTHERN LIVING
Fill a sink with cold water. Place a cutting board near the sink. Cut the collard green stems into 2-inch pieces and rinse in cold water. Drain. Step 3. Bring the 8 cups water to a boil in a separate stockpot over medium-high. Blanch the stems, 2 cups at a time, in the boiling water, 2 to 3 minutes. Meanwhile, fill a medium bowl with ice and water.
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Prepare the pickling jar: Add cut green beans to a tall jar and add thyme or other desired herbs, garlic, and red pepper flakes. Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans.
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ITALIAN-STYLE PICKLED AND OIL-PACKED VEGETABLES - THE …
Sottaceti (Sotto Aceti, meaning literally, "under vinegar") are vegetables that have been pickled in vinegar, whose acidity keeps the food from spoiling. Italians generally use wine vinegar, though apple vinegar will also work, as will flavored vinegar, which will give your sotto aceti an extra boost. When selecting vinegar for pickling, make ...
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PICKLED MUSTARD GREENS | SAVEUR
Ingredients. 2 tbsp. sugar 1 tbsp. salt 1 ⁄ 4 cup white vinegar ; 1 ⁄ 2 lb. Asian mustard greens ; 3 red or green serrano chiles, split lengthwise Instructions. In a …
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bread, goat cheese, flour, green tomato, salt, basil, mint, bread crumbs and 6 more. Pickled Green Tomatoes without vinegar The Seaman Mom. peppercorns, green tomatoes, cauliflower, mustard seeds, dill and 4 more. Pickled Green Tomatoes (Domate Turshi) mediterranean latin loveaffair.
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In a small bowl, combine pork with white pepper, sesame oil, soy sauce, xiao hsing wine, cornstarch and fresh ginger. Let sit for about 10 minutes. Frying up the ground pork with pickled vegetables. In a wok or large skillet, warm oil over high heat and then add the ground pork and brown until nearly cooked.
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MUSTARD GREEN PICKLE_CHINESE PICKLED MUSTARD GREENS - COOK …
7、Wrap the mustard shreds with gauze and squeeze out the water，You squeeze hard to remove excess water and salt，Make the mustard green pickle more crispy. 8、Then add 100 g sugar, 120 g chili powder, 110 g cooking oil to the mustard greens，Then stir well. 9、Put the shredded mustard in a bottle and store in an airtight container.
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GIARDINIERA PICKLED VEGETABLES (REFRIGERATOR PICKLES ... - A SPICY ...
Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar. Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.
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PICKLED GREENS, BATH
A business at the same location under new ownership will have a new entry in the Food Hygiene Rating Service. Approximate Location Map . Current Rating 5: Very Good Inspection Date 9 August 2018 Local Authority Business ID 18/00027/MIXED Business Type Restaurant/Cafe/Canteen Pickled Greens Elton House 2 Abbey Street City Centre BA1 1NN …
From hygieneratings.uk
From hygieneratings.uk
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Pickled mustard greens are also known as si chuan pao cai (四川泡菜), or suan cai (酸菜).The leafy vegetable is pickled in a spiced brine which provides a zesty, pungent, and sour taste. Unlike northern style pickled napa cabbage, which is similar to German sauerkraut, the Sichuan pickled mustard greens consist of the entire head of the vegetable and have a …
From omnivorescookbook.com
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Step 1. Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
From bonappetit.com
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In a quart sized mason jar, layer beet tops, stems, and onions until filled to the top. Fill with filtered water and add 2 tbls large granule salt. Cover and shake to mix the salt throughout. Uncover, and add more filtered water to cover the contents. Store in a cool place for 1 - 2 weeks or until fermented to your liking.
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HOW TO MAKE QUICK PICKLED VEGETABLES: GUIDE & RECIPES
Add veggies of choice to a glass jar. Add spices (optional) Heat vinegar of choice and (for some recipes) water in a saucepan. Add sugar and salt and stir to dissolve. Pour over veggies, making sure to completely submerge them in the vinegar mixture (*with cucumbers, we recommend cooling the brine first to keep the cucumbers crisper) Allow to ...
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TRY THIS AT HOME: PICKLING | RECIPES, DINNERS AND EASY MEAL
Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom.
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LIST OF PICKLED FOODS - WIKIPEDIA
Caper – Species of plant (Capparis spinosa) Pickled carrot – Carrot pickled in brine, vinegar, or other solution. Champoy – Myrica rubra pickled in salt, sugar, and vinegar from the Philippines. Chamoy (Sauce) Chhundo – Kind of Indian pickle from Gujarat. Chanh muối – Salt-pickled lime in Vietnamese cuisine.
From en.wikipedia.org
From en.wikipedia.org
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From norecipes.com
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In a large saucepan add in the vinegars, water and salt and bring to a boil. Stir to dissolve the salt. In each jar add in the dill heads, garlic, peppercorns, mustard seed, celery seed and red pepper flakes. Pack in green beans as tightly as possible. Pour in hot brine and leave 1/2" head space.
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From sippitysup.com
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Pickled Foods. Pickling is a means of preserving certain foods by immersing them in a liquid such as an acidic brine or vinegar. When a food item – and that could be anything from vegetables to eggs to fruits – is submerged in one of these liquids, and the pH maintained at 4.6 or lower, the shelf life of these items can now be extended for about three to four months.
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#weeknight #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #lunch #side-dishes #vegetables #1-day-or-more #easy #refrigerator #beginner-cook #low-fat #vegetarian #stove-top #dietary #spicy #low-cholesterol #low-saturated-fat #low-calorie #inexpensive #healthy-2 #low-in-something #greens #collard-greens #taste-mood #sweet #equipment #number-of-servings #3-steps-or-less
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