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.
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
QUICK VEGGIE PICKLES
Provided by Food Network Kitchen
Time 4h20m
Number Of Ingredients 0
Steps:
- Combine 1 3/4 cups water, 1 1/4 cups distilled white vinegar, 3 tablespoons sugar, 2 tablespoons kosher salt, 1 tablespoon each coriander seeds and yellow mustard seeds, 1/2 teaspoon red pepper flakes, 1 bay leaf and 2 crushed garlic cloves in a saucepan and bring to a boil; simmer 2 minutes. Let cool. Cut 2 turnips into thin wedges and 3 carrots into sticks; put in a bowl or jar and pour in the cooled brine. Let sit 4 hours.
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
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