Quick Easythai Style Vegetable Pickle Recipes

Steps:

• Put the vinegar in a pan and heat it.
• Add the sugar & salt and stir to dissolve both into the vinegarLet the mixture cool.
• Meanwhile, put the sliced vegetables in a bowl.
• Now cover the vegetables with the vinegar and leave for about half an hour.
• Your mixed vegetable pickle is ready to be served.

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.

Steps:

• Arrange cauliflower and carrots in four half-pint canning jars; set aside.
• Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
• Turn off heat; let steep 5 minutes.
• Pour mixture over the vegetables to cover.
• Cover jars tightly; cool to room temperature, about 1 hour.
• Refrigerate at least three days before serving.

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!

Steps:

• Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
• Do Ahead
• Vegetables can be pickled 3 days ahead. Cover and chill.

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.

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!

Steps:

• Peel beets, then cut into very thin slices (less than 1/8 inch) with slicer and transfer to a nonreactive heatproof bowl. In separate nonreactive heatproof bowls, combine carrots with caraway seeds, celery with coriander seeds, and cauliflower with shichimi togarashi.
• Meanwhile, bring water, vinegar, sugar, and salt to a boil in a large nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and pour 1 1/2 cups hot brine over beets, 2 cups over carrots, 2 cups over celery, and remaining liquid over cauliflower. Cool to room temperature, stirring and pressing vegetables down occasionally (or keep them submerged with a small plate). Transfer each vegetable with pickling liquid to a separate airtight container and chill, covered, shaking occasionally, at least 1 week. Serve using a slotted spoon.