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.
QUICK PICKLED VEGETABLES
This recipe for refrigerator quick mixed pickled vegetables uses carrots, peppers, cauliflower, and cucumber. You can use any veggie you have on hand!
Provided by a Couple Cooks
Categories Side Dish
Time P1D
Number Of Ingredients 14
Steps:
- Wash two mason jars and lids in hot soapy water, rinse and let air dry.
- Quarter the cucumbers lengthwise into four slices each. Peel the carrots, and cut them into sticks. Cut the cauliflower into florets. If using small bell peppers, cut them into strips.
- Tightly pack the cut vegetables into the two mason jars along with the following ingredients divided between the two jars: 2 whole Serrano peppers (optional), 6 whole garlic cloves, fresh dill, 1 tablespoon coriander seeds, and 2 tablespoons peppercorns.
- In a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water.
- Once boiling, pour the brine mixture into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.
- Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the refrigerator for 24 hours before tasting. The pickles last up to one month refrigerated.
Nutrition Facts : ServingSize Pickle, Calories 38 calories, Sugar 4.2 g, Sodium 1343.8 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 1.9 g, Protein 1 g, Cholesterol 0 mg
GARLICKY PICKLED MIXED VEGGIES
If you always keep a jar of giardiniera in the fridge, try making your own! Utilize summer-fresh produce to make these pickled mixed veggies. Feel free to swap more of your favorite veggies to make the giardiniera suitable to your taste. Use the Italian condiment to add tangy notes to brats, pizza, pasta salads, and more.
Provided by Annie Peterson
Time 55m
Number Of Ingredients 12
Steps:
- Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.
- In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.
- Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.
Nutrition Facts : Calories 45 kcal, Carbohydrate 9 g, Protein 1 g, Sodium 164 mg, Sugar 7 g, UnsaturatedFat 0 g
GIARDINIERA: ITALIAN-STYLE MIXED PICKLED VEGETABLES
Steps:
- Gather the ingredients.
- Wash the cauliflower, celery, and bell pepper. Remove the solid core from the cauliflower and break the rest up into approximately 1-inch florets.
- Remove the stem, seeds, and any white pith from the red bell pepper. Chop the celery and pepper into 1-inch pieces. Alternatively, cut the peppers into strips.
- Peel the carrots and chop them into 1-inch pieces.
- Peel the onion and cut it in half. Cut the halves into 1/4-inch thick slices.
- Combine the white wine vinegar, water, salt, and the sugar or honey in a large pot.
- Bring the liquid to a boil over high heat, stirring to dissolve the salt and sugar or honey.
- Add the vegetables to the brine and simmer them for 5 minutes.
- Meanwhile, put the garlic, hot chile pepper (if using), bay leaf, mustard seeds, and whole black peppercorns into a clean glass quart jar.
- Remove the pot from the heat. Use a slotted spoon to transfer the vegetables to the jar.
- Pour the hot brine over the other ingredients. You want the vegetables and spices to be completely immersed in the liquid, but there should still be a 3/4-inch headspace between the surface of the brine and the rim of the jar.
- Pour the extra-virgin olive oil on top of the brine. There should be just enough oil to completely cover the surface of the brine.
- Refrigerate for at least one week before sampling.
Nutrition Facts : Calories 213 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 1 g, Sodium 944 mg, Fat 8 g, ServingSize 1 quart (4-6 servings), UnsaturatedFat 6 g
MIXED PICKLES
Making your own pickles is easy and is a great way to use up leftover vegetables in your fridge. They're also great for your health and last up to 3 months. The vegetables I've used are just a guide, you can use whichever vegetables or herbs you wish.
Provided by em_macaussie
Time 13m
Yield Makes 500g approx
Number Of Ingredients 30
Steps:
- In a large bowl stir together all of the marinade ingredients. Add all the pickling ingredients to a large pot and bring to the boil. While the mixture is heating, slice the vegetables into bite sized pieces, usually circles for the cucumbers, radishes and carrots and length ways for the other vegetables. You want the pickling ingredients to be able to penetrate the vegetables so you don't want them to be too thick.
- Add the vegetables to the boiling pickling mixture for three minutes before straining. Make sure while they're in the water that they are submerged, push them down with a spoon if necessary.
- Add the hot vegetables to the marinade and mix it all together. Whilst still hot, spoon into sterilised jars and cover with the marinade. If the marinade doesn't fully cover the vegetables, pour over additional olive oil. Ideally wait a couple of weeks so the marinade can infuse. These will keep for up to three months in the cupboard and one week in the fridge after opening.
PICKLED VEGETABLES
Steps:
- Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
- Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.
- Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.
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- Add a clove of garlic and a sprig of dill to the bottom of each clean pint jar. Then fill the jar with vegetables, either one type or a combination, packing tightly without damaging the vegetables. Allow about half an inch at the top of each jar.
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- Wash vegetables. If using cucumbers and/or squash, slice thin and toss in a colander in the sink with 1 Tbsp salt. Allow to drain 30 minutes. This will remove excess moisture from the cucumbers and squash, which would otherwise dilute your pickle brine. Slice remaining vegetables thin and combine with drained cucumber and/or squash.
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