Crunchy Pickle Vegetable Salad Recipes
CRUNCHY PICKLE SALAD
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Provided by Andy Baraghani
Categories Bon Appétit Salad Pickles Fennel Walnut Parmesan Dill Vegetarian Soy Free Peanut Free Wheat/Gluten-Free No-Cook Side
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
- Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.
- Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.
CRUNCHY DILL PICKLES
Steps:
- Use dishwasher to wash and sanitize jars and rings, and line up on folding table
- Set aside rings and metal lids. Put each of the following in the bottom of each jar: 1 tablespoon minced garlic, a sprig of dill, a few slices of jalepeno
- Stuff each jar with cucumbers, leaving 1/2 inch of headspace at the top of each jar
- Boil rings and lids in a sauce pot. After boiling, remove from heat, but keep near. Do not drain from water.
- Boil vinegar, water, salt and sugar in turkey fryer pot.
- Once brine is boiling, use glass measuring cup to scoop out brine and pour over jars of pickles, As soon as brine is in jars, put lid and ring on each jar and tighten.
- At this point, you can either A) Flip jars over and leave untouched for 24 hours, or B) waterbath jars for 20 minutes. To water bath: place jars in stockpot on canning rack, fill stock pot to nearly completely covering jars. Waterbath for 20 minutes. Remove from water, let cool for 24 hours.
EASY HOMEMADE PICKLE
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It's my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.
Provided by Jamie Oliver
Categories Save with Jamie Vegetable sides
Time 20m
Yield 1 large jar, approx. 800ml
Number Of Ingredients 6
Steps:
- Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
- Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
Nutrition Facts : Calories 29 calories, Fat 0.1 g fat, SaturatedFat 0 g saturated fat, Protein 0.7 g protein, Carbohydrate 5 g carbohydrate, Sugar 3.9 g sugar, Sodium 1.3 g salt, Fiber 0.8 g fibre
CRUNCHY PICKLE & VEGETABLE SALAD
Looking for something more adventurous than your usual layered salad? Try this tasty salad with cauliflower and crunchy kosher dill pickle halves.
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield Makes 12 servings, 3/4 cup each.
Number Of Ingredients 7
Steps:
- Mix cauliflower, pickles, beans, tomatoes and onions in large bowl.
- Combine dressing and dill weed. Add to pickle mixture; stir gently. Cover.
- Refrigerate at least 2 hours before serving. Garnish with fresh dill, if desired.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
CRUNCHY PICKLED VEGETABLE SALAD
This cold, crisp and crunchy salad is a great make-ahead side that's ready in 20 minutes.
Provided by Coles
Categories savoury,appetiser,starter,light-meal,side
Number Of Ingredients 8
Steps:
- Place the fennel, zucchini and radish in a large bowl. Whisk the reserved liquid from the pickles with lemon juice, mustard and oil in a small bowl. Season.
- Drizzle the fennel mixture with half the dressing and toss to combine. Set aside for 5 mins to soak. Drain.
- Arrange the fennel mixture on a large serving platter with the sliced pickles. Sprinkle with the pepitas and reserved fennel fronds. Serve with the remaining dressing.
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- In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
- In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
- Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.
- Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.
PICKLED VEGETABLES (AKA GIARDINIERA) - MOMSDISH
From momsdish.com
4.9/5 (330)Total Time 24 hrs 30 minsCategory SaladCalories 139 per serving
- Dice all the vegetables into same-sized pieces. I like to stick to around one-inch in size. Mix vegetables together in a large dish. Preferably something that you can cover with a lid for marinating.
- Into a small saucepan, combine together water, oil, vinegar, sugar, salt, bay leaves, and peppercorns. Bring the sauce to a boil and pour the sauce over the prepared vegetables.
- Let the vegetables marinade for at least 24 hours. After 24 hours, you can place them in mason jars or other airtight containers.
CRUNCHY PICKLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (11)Estimated Reading Time 4 minsServings 4
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
- Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.
- Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.
CRUNCHY PICKLED SALAD - CUCUMBERS, CABBAGE, RADISH
From toriavey.com
4.9/5 (26)Total Time 20 minsCategory SaladCalories 126 per serving
- In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt. Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.
PICKLED VEGETABLE + BELUGA LENTIL SALAD - BLISSFUL BASIL
From blissfulbasil.com
5/5 (2)Category Salad, Side DishCuisine Gluten-Free, Grain-Free, Plant-Based, VeganTotal Time 45 mins
- Combine the rinsed lentils and water in a medium saucepan. Bring the water to a rapid boil over high heat, then reduce the heat to low to gently simmer. Continue to cook the lentils, uncovered, for 20 minutes, or until firm-tender. (Note: older lentils take longer to cook.) Strain the lentils and set aside.
- Meanwhile, get to work on the vegetables. Add the veggies (i.e., carrots, cucumber, red onion, bell pepper, and pepperoncini) to a large nonreactive (i.e., non-metallic) serving bowl.
- In a small mixing bowl, vigorously whisk together the red wine vinegar, olive oil, lemon juice, maple syrup, dijon, basil, oregano, sea salt, and black pepper. Pour the dressing over the vegetables and toss to coat. Let the vegetables marinate in the dressing for at least 15 minutes, tossing every few minutes to soften and gently pickle.
- Once the lentils have cooled slightly, add them to the pickled vegetables and toss to coat. If needed, add more sea salt and black pepper, to taste.
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CHOPPED CREAMY DILL PICKLE SALAD | THE FIRST MESS
From thefirstmess.com
5/5 (32)Total Time 35 minsCategory Salad, Sauce, Side Dish
- Make the dressing. In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.
- Make the toasted and seasoned breadcrumbs For topping the salad. Heat a medium skillet over medium heat. Pour in the olive oil and swirl it around. Add the breadcrumbs to the skillet. They should sizzle a bit. Give them a stir and then add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Once the breadcrumbs are starting to darken around the edges, lower the heat to medium-low. Keep stirring the breadcrumbs until they have dried out a bit and are evenly toasted, about 5 minutes. Remove the breadcrumbs from the heat and let them cool completely.
- Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.
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