Quick Pickled Veggies With Leftover Pickle Juice Recipes
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.
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
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- Home-Opener Pasta Salad Dressing. A splash or two of pickle juice gives this dressing a delightful tangy boost.
- Dave's Coleslaw. With buttermilk and dill pickle juice, this slaw is tangy times two! "It goes well with just about anything from fried fish to hamburgers," says ROXY24, "and is to-die-for on a pulled pork sandwich."
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- Just re-use it! You can brine hard-boiled eggs, onions, garlic, or any other soft veggies (soft canned vegetables work well too, like canned artichokes).
- Pickle juice is a great meat tenderizer. Use it as a marinade for pork chops or steak.
- Boiled potatoes can be a snore. Make them less boring by adding a healthy amount of pickle juice to the water--it will give those taters a vinegary zing.
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- Drink It. Seriously. Pickle juice is great to sip all on its own. Strain it to remove any of the spices, and enjoy it over ice. It’s the perfect thirst-quenching summer sipper.
- Relieve Muscle Cramps. When I was younger, anytime you would get a muscle cramp – a Charlie horse, a foot cramp, you name it, grandma would hand you the pickle jar and tell you to take a good glug.
- Make More Pickles. If there are no more pickles, clearly, it’s because you liked them. Make some more by tossing some sliced veggies into the leftover brine.
- Pickle Juice Marinade. The vinegar in pickle brine helps to tenderize meats, and it’s already packed with flavor from the pickling spices. Use that leftover brine to marinate chicken, pork and beef for your tastiest and tenderest dishes.
- Salad Dressings. Making salad dressings from scratch always leads to something tastier than any bottled dressing at the store. Not to mention it’s cheaper.
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