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.
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.
PICKLED VEGETABLES
A refrigerator pickle, it makes a great, nutritious snack and the liquid makes a good salad dressing. From Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen". Blanching and shocking the veggies helps them to retain crispness and crunchiness while still absorbing the liquid. They require different blanching times; jicama requires no blanching.
Provided by zeldaz51
Categories Cauliflower
Time 40m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large pot with5 cups of water and bring to a boil. Drop in the carrots and parboil 2 minutes, then quickly scoop them with a strainer r large slotted spoon and transfer to a pot filled with ice water to shock them.
- Drop the beans into the boiling water, cook 3 minutes, then remove and shock them. Parboil the cauliflower 1 minute, then shock it. Let all the vegetables sit in the cold water long enough to cool down, then drain the cold water, place the veggies in a large bowl with the jicama.
- Put all dressing ingredients in a non-reactive pan set over medium heat, bring it to a boil and cook for 2 minutes. Pour the hot dressing over the vegetables and allow them to cool to room temperature.
- Place the cooled vegetables into a 1-gallon jar or heavy lidded (food-safe) plastic container and cover them with as much dressing as the jar will hold.Cover and refrigerate at least 2 days before eating.
Nutrition Facts : Calories 57.5, Fat 2.8, SaturatedFat 0.4, Sodium 132.7, Carbohydrate 6.7, Fiber 1.7, Sugar 3.6, Protein 0.8
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
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
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 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
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
PICKLED VEGETABLES
Number Of Ingredients 24
Steps:
- Combine all ingredients in large nonreactive* saucepan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer 10 minutes. Strain into bowl; return brine to same pan and set aside.
- Pour water to depth of 1 inch in medium pot; place vegetable steamer rack in pot. Bring water to boil. Place onions on rack. Cover pot; steam onions until just tender, about 5 minutes. Using spoon, transfer onions to bowl. Cool and peel onions. Steam carrots until crisp-tender, about 3 minutes; transfer to separate bowl and cool. Steam cauliflower until crisp-tender, about 3 minutes; transfer to separate bowl and cool. Steam squash until crisp-tender, about 2 minutes; transfer to separate bowl and cool.
- Place half of grapes in bottom of 1 jar. Arrange half of bell pepper pieces atop grapes. Continue to layer half of each vegetable (including tomatoes) in jar, pressing layers firmly to compact and evenly distributing half of star anise, bay leaves, dill sprigs, garlic slices and chilies among vegetables. Repeat layering with remaining grapes, vegetables and seasonings in second jar.
- Bring reserved brine to boil. Ladle enough boiling brine into each jar to fill completely. Close jars tightly.
- Let pickles stand at room temperature until completely cool about 3 hours. Chill 2 days. (Can be made 1 week ahead; keep refrigerated. Brine may become cloudy.)
- Nonreactive cookware interiors that will not adversely affect foods include stainless steel, anodized aluminum, enamel linings, and nonstick surfaces.
MEXICAN-STYLE PICKLED VEGETABLES
Spicy chiles and sweet carrots make these pickled veggies a magnificent acidic accompaniment to top any taco.
Provided by Rick M.
Categories Vegetable
Time 3h30m
Yield 1 Quart
Number Of Ingredients 13
Steps:
- Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
- Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.
Nutrition Facts : Calories 665.9, Fat 2, SaturatedFat 0.4, Sodium 9447, Carbohydrate 145.8, Fiber 17.7, Sugar 99.8, Protein 12.4
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