Spicy Pickled Veggies Recipes

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TRIPLE PICKLE

Provided by Geoffrey Zakarian

Time 1h20m

Yield 4 cups

Number Of Ingredients 7



Triple Pickle image

Steps:

  • Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat.
  • Add the radishes, jalapenos and onion to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and store in the refrigerator.

2 cups white vinegar
1/2 cup sugar
1/4 cup kosher salt
2 tablespoons pickling spice
10 radishes, thinly sliced
5 jalapenos, thinly sliced
1 red onion, thinly sliced into rings

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



Easy Pickled Vegetables image

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.

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

TAQUERIA-STYLE SPICY PICKLED CARROTS

Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled     Pickled Vegetable Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13



Taqueria-Style Spicy Pickled Carrots image

Steps:

  • Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
  • Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
  • Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
  • Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g

1 cup white vinegar
1 cup water
1 teaspoon coarse sea salt
¾ pound carrots
1 small yellow onion
6 medium fresh jalapenos
2 cloves garlic
1 tablespoon vegetable oil
2 large bay leaves
1 teaspoon whole black peppercorns
1 teaspoon dried Mexican oregano
1 teaspoon cumin seeds
1 teaspoon extra-virgin olive oil

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Carrots

Time 2h

Yield 10

Number Of Ingredients 8



Spicy Vietnamese Quick Pickled Vegetables image

Steps:

  • Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
  • Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
  • Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
  • Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23



Salmon Burgers with Spicy Quick-Pickled Vegetables image

Steps:

  • Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
  • Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
  • Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
  • Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.

4 green onions, roughly chopped
1 red bell pepper, roughly chopped
One 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1 tablespoon lime zest, from 1 lime
1 pound salmon, skin removed and cut into 1 1/2-inch cubes
1 1/4 cups panko breadcrumbs
1 bunch cilantro, stems chopped (about a ¼ cup) and leaves with tender stems reserved to top the burgers
1 tablespoon sweet chili sauce
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Spicy Quick-Pickled Vegetables, recipe follows
Nonstick cooking spray
2 tablespoons vegetable oil
1/3 cup mayonnaise
6 oblong brioche buns, sliced in half through the middle
1 1/2 cups distilled white vinegar
2 teaspoons pickling spice
Kosher salt
2 Persian cucumbers, sliced into 1/8-inch-thick rounds
1 carrot, peeled and sliced into 1/8-inch-thick rounds
1 shallot, sliced into 1/8-inch-thick rings
1 Fresno chile, stem removed and thinly sliced

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