HOW TO MAKE QUICK PICKLED VEGETABLES
A guide for how to make quick pickled vegetables, including recipes for pickled radish, carrots, cucumber, spicy cauliflower, and onion!
Provided by Minimalist Baker
Categories Side
Time 1h20m
Number Of Ingredients 5
Steps:
- Add sliced vegetables to a mason jar or glass container. Set aside.
- To a small saucepan add vinegar of choice, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
- Pour the brine over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover. *When pickling cucumbers, we generally like to let the brine cool so the cucumbers maintain their color and crunch.
- Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
- Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Nutrition Facts : ServingSize 1 two-tablespoon servings, Calories 15 kcal, Carbohydrate 3.8 g, Protein 0.3 g, Sodium 147 mg, Fiber 0.4 g, Sugar 2.5 g
QUICK-PICKLED CHARRED VEGETABLES
Check out this summer-ready pickle recipe-the technique is nothing short of amazing.
Provided by Mark Bittman
Categories Appetizer Condiment Pickles Vegetable Vegetarian Vegan Grill Grill/Barbecue
Yield 8 or more servings
Number Of Ingredients 9
Steps:
- Make the brine:
- Put the vinegar, sugar, salt, mustard seeds, coriander seeds, peppercorns, and bay leaves in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and add the garlic. When it cools, pour it into a large, nonreactive metal or glass bowl.
- Make the pickled vegetables:
- Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
- Prep the vegetables. Put the vegetables on the grill directly over the fire. (For smaller pieces, use a perforated grill pan, or skewer them to make them easier to handle.) Close the lid and cook the vegetables, turning them as necessary, until they brown deeply on all sides without softening; how long this takes will depend on the vegetable and how hot the fire is, but figure between 5 and 15 minutes total for most vegetables. Stay close to the grill, check them early and often, and move them to cooler parts of the grill to control the coloring.
- As they finish, transfer them to the bowl with the brine. When all are done, toss the vegetables with the brine to coat. Cover the bowl and refrigerate, tossing the vegetables every 30 minutes so, until the flavor and texture fully develop, at least 3 hours. Serve right away, or keep in an airtight container in the refrigerator for up to a week.
- Variations:
- Quick-Pickled Charred Vegetables with Chile, Lime, and Star Anise: Perfect with Vietnamese noodles, soups, and salads: For the brine, use 1 1/2 cups rice vinegar, 1/2 cup sugar, 1 teaspoon salt, and 5 pods star anise. After the liquid simmers, add the grated zest of 1 lime and 1 sliced jalapeño or Thai bird chile (remove the seeds for less heat).
- Sweeter Quick-Pickled Charred Vegetables with Ginger: Akin to sweet-and-Sour Chinese and Korean pickles: For the brine, use 1 cup each rice vinegar and sugar, 1/2 cup water, 1 teaspoon salt, and 1/3 cup thinly sliced or julienne fresh ginger. After the sugar dissolves in Step 1, let the brine bubble gently for another 15 minutes to develop the ginger flavor.
- Spicy Dilly Pickled Vegetables: Terrific made with green beans or okra: In Step 1, substitute 1 tablespoon dill seeds and 2 teaspoons red chile flakes for the mustard and coriander seeds. After adding the vegetables, toss in several fresh dill sprigs if you like.
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.
PICKLED GRILLED VEGETABLES
I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect complement to a platter of barbecued pork, or grilled chicken. These tasted great after just one day, and even better after three.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT2h15m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat.
- Combine water, vinegar, sugar, kosher salt, garlic, black peppercorns, dill, and red pepper flakes in a saucepan over medium heat. Bring to a simmer and remove from heat.
- Pack cucumbers and peppers evenly between two 16-ounce mason jars. Pour hot pickling liquid into jars, leaving 1/4-inch headspace. Screw on lids and let cool to room temperature. Refrigerate for 24 hours before serving.
Nutrition Facts : Calories 519.5 calories, Carbohydrate 130.6 g, Fat 1.1 g, Fiber 6 g, Protein 5.4 g, SaturatedFat 0.3 g, Sodium 7221.5 mg, Sugar 112.4 g
More about "quick pickled charred vegetables recipes"
QUICK-PICKLED VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (7)Estimated Reading Time 40 secsServings 1
- Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
PICKLED VEGETABLES {QUICK AND EASY REFRIGERATOR PICKLES ...
From afarmgirlsdabbles.com
4.4/5 (7)Total Time 24 hrs 20 minsCategory Pickles, Jams & PreservationCalories 207 per serving
- In a large heat-safe bowl, combine onion, garlic, and your choice of vegetables. Then top with the dill. Place mustard seeds and peppercorns in a small ziplock bag, cover the bag with a towel, and use a kitchen mallet or rolling pin to crack the mustard seeds and peppercorns up a bit. Then pour them into a coffee filter, add the bay leaf, and tie the filter securely with kitchen string. Add the spices to a medium sized pan along with the vinegars, water, sugar, and salt. Bring to a boil and stir until sugar dissolves.
- Pour boiling mixture, along with the spices, evenly over vegetables. Let come to room temperature, give everything a stir, and then cover and refrigerate. After 24 hours, discard the spices and transfer pickled vegetables to a large jar or a few smaller jars if desired. Keeps very well for up to a month stored in the refrigerator.
HOW TO QUICK PICKLE VEGETABLES | FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 2 mins
PICKLED VEGETABLE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 40 secs
QUICK-PICKLED CHARRED VEGETABLES — MARK BITTMAN - MASTERCOOK
From mastercook.com
HOW TO QUICK PICKLE ANY VEGETABLE | KITCHN
From thekitchn.com
QUICK-PICKLED GRILLED CAULIFLOWER RECIPE BY KAITLIN MILLER
From thedailymeal.com
4.5/5 (2)Total Time 20 minsCategory CondimentsCalories 94 per serving
- Cut cauliflower into 1/2-inch thick slices. Seed and quarter bell pepper. Peel carrots. Brush vegetables lightly with oil.
- Grill vegetables over medium-high heat 2 to 4 minutes per side or until grill marks appear. Cool vegetables slightly then cut into bite-size pieces. Place in large glass bowl. Set aside.
- Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid over vegetables.
QUICK PICKLED CHARRED VEGETABLES – BBQ BUTLER
From thebbqbutler.com
Estimated Reading Time 4 mins
PICKLED ROOTS AND CHARRED PEAR SALAD | RECIPES
From freshcityfarms.com
Servings 4
QUICK-PICKLED CHARRED VEGETABLES — MARK BITTMAN
From markbittman.com
Estimated Reading Time 3 mins
TIPS FOR MAKING GRILLED PICKLES | EPICURIOUS
From epicurious.com
Estimated Reading Time 3 mins
FAST & EASY JAPANESE PICKLED VEGETABLES | REDPATH SUGAR
From redpathsugar.com
Servings 4.5
QUICK-PICKLED CHARRED VEGETABLES | RECIPE | GRILLED ...
From pinterest.ca
QUICK PICKLED CHARRED VEGETABLES RECIPES
From tfrecipes.com
QUICK-PICKLED CHARRED VEGETABLES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
QUICK-PICKLED CHARRED VEGETABLES - MASTERCOOK
From mastercook.com
QUICK-PICKLED CHARRED VEGETABLES | RECIPE | GRILLED ...
From pinterest.com
QUICK-PICKLED CHARRED VEGETABLES | RECIPE | VEGETABLE ...
From pinterest.com
SWEETER QUICK-PICKLED CHARRED VEGETABLES WITH GINGER ...
From eatyourbooks.com
QUICK-PICKLED CHARRED VEGETABLES | PICKLED VEGETABLES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love