Pickled Vegetable Lettuce Cups Recipes

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EASY PICKLED VEGETABLES



Easy Pickled Vegetables image

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

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

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.

PICKLED VEGETABLE LETTUCE CUPS



Pickled Vegetable Lettuce Cups image

Pickled Vegetable Lettuce Cups

Provided by Alison Roman

Yield 8 servings

Number Of Ingredients 14

1/4 cup apple cider vinegar
2 tablespoons white wine vinegar
1 tablespoon kosher salt, plus more
1/2 fennel bulb, thinly sliced
1 small shallot, thinly sliced
1 baby beet, trimmed, scrubbed, very thinly sliced
2 radishes, trimmed, thinly sliced
1/3 cup buttermilk
1/3 cup whole-milk plain yogurt
1 tablespoon fresh lemon juice
Freshly ground black pepper
4 heads of Little Gem lettuce, leaves separated, or 1 head of romaine, leaves separated, cut in half crosswise
1/2 cup cilantro leaves with tender stems
1/4 cup torn mint leaves

Steps:

  • Combine apple cider vinegar, white wine vinegar, 1 Tbsp. kosher salt, and 1/2 cup water in a large bowl. Add fennel, shallot, beet, and radishes and let sit 10 minutes, then drain.
  • Whisk buttermilk, yogurt, and lemon juice in a small bowl; season dressing with salt and pepper.
  • Spoon some dressing onto lettuce leaves and top each with some drained pickled vegetables, cilantro, and mint. Serve with any remaining dressing alongside.
  • Dressing can be made 2 days ahead. Cover and chill.

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