Quick Pickled Vegetables Recipes
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
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
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
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 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.
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
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PICKLED VEGETABLES {QUICK AND EASY REFRIGERATOR PICKLES ...
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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.
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4.9/5 (8)Total Time 45 minsServings 4Calories 319 per serving
- Place the vinegar, sugar, salt, coriander and cardamom pods into a pan and gently heat until the sugar and salt have dissolved.
THE ULTIMATE GUIDE TO QUICK PICKLED VEGETABLES - LIVE …
From liveeatlearn.com
5/5 (9)Category Dips, Sauces, And Salsas, Side DishesCuisine AmericanCalories 41 per serving
- Brine: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
- Pick Your Pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour liquid over ingredients so that they are covered (you may not need all of the liquid).
- Pickle: Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)
QUICK PICKLED VEGETABLES | FEASTING AT HOME
From feastingathome.com
4.8/5 (23)Calories 9 per servingCategory Pickled
- Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)
- Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars with the prepped veggies.
- Begin adding the veggies and if your are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
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.
SPICY QUICK-PICKLED VEGGIES - COOKIE AND KATE
From cookieandkate.com
4.6/5 (18)Total Time 20 minsCategory CondimentCalories 43 per serving
- Pack the cauliflower, carrots, onion, jalapeños and garlic into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon.
- In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (and maybe a little extra). Tuck the bay leaf into the side of the jar.
- Let the pickles cool to room temperature (about 1 1/2 hours) before gently tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you’re not eating them right away, securely fasten the lid and refrigerate for up to a month.
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From veggiessavetheday.com
5/5 (2)Total Time 72 hrs 25 minsCategory Side DishCalories 62 per serving
- Prepare the vegetables by cutting them into the desired shapes and sizes. Cucumbers can be sliced into spears or coins. Carrots should be peeled and can be cut into spears or coins. Separate cauliflower into bite-size florets.
- 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.
- To make the brine, bring the vinegar, water, and salt to a boil in a small sauce pan over medium-high heat,. Stir to dissolve the salt.
- Pour the brine over the vegetables, allowing about half an inch of room at the top of the jars. You may have extra brine leftover.
QUICK PICKLED VEGETABLES (SO EASY & VERSATILE!) - AVERIE COOKS
From averiecooks.com
5/5 (3)Total Time 2 hrs 10 minsCategory PicklesCalories 258 per serving
- Place trimmed and sliced carrot spears in one glass jar and parsnips in another glass jar (or mingle them, if preferred); set jars aside. My jars were very well-packed and very stuffed; I couldn’t fit in any more spears.
- In a medium saucepan, combine sugar and vinegar and heat over medium heat to dissolve sugar, stirring constantly. Allow mixture to come to a boil and then shut the heat off.
- Pour the mixture over the vegetables, divided equally, or until the liquid comes up to nearly to the top of the jar. I find it’s easiest to pour the vinegar-sugar mixture into a heat-safe, large, glass measuring cup rather than trying to pour from a saucepan directly over the vegetables since more seems to spill onto the counter than get into the jars.
- Add 2 tablespoons citrus pepper blend and 1 tablespoon mustard to each jar. If adding salt, add it to each jar, to taste.
QUICK PICKLED VEGETABLES - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
5/5 (10)Total Time 10 minsCategory CondimentCalories 111 per serving
- Toss the sliced vegetables together in a medium bowl. Divide the vegetables evenly into mason jars. Set aside.
- In a small sauce pan, heat the water, sugar, vinegar (or apple cider vinegar) and salt over medium heat until sugar has dissolved, about 3 minutes. Remove from heat and let cool to room temperature.
- Once cooled, pour the brine liquid over vegetables. Cover lids and refrigerate for up to 2 weeks.
QUICK PICKLED VEGETABLES - MY QUIET KITCHEN
From myquietkitchen.com
5/5 (10)Total Time 20 minsCategory GarnishCalories 15 per serving
- Locate one 32 ounce glass jar (or two pint jars) with a lid. Make sure the jar is clean by pouring a small amount of white vinegar inside, screwing on the lid, and shaking for a few seconds. Let stand for about a minute, then rinse. (There's nothing scientific about this; it's just a simple step I take to feel better about the cleanliness of the jars.)
- Fill the jar with the prepared vegetables and any flavorings you're using, such as peppercorns, garlic, mustard seeds, fresh or dried herbs. Set jar aside.
- In a small sauce pan combine the vinegars, water, salt, and sugar, and cook over medium-high heat until boiling. Stir to dissolve the sugar and salt. Pour the brine into the jar so that it covers the vegetables and almost reaches the top of the jar. Let cool for a few minutes, then screw on the lid. When the jar has cooled to room temperature, transfer it to the refrigerator. The quick pickles can be eaten anytime but taste best after at least one day in the refrigerator.
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From shaneandsimple.com
5/5 (4)Total Time 30 minsCategory Side DishCalories 53 per serving
- Mix together all the pickling ingredients until the salt and sweetener have dissolved. At this point taste the liquid and adjust flavor to your liking. To make it more tangy add vinegar. If you want it sweeter add a little more sweetenter. And, to make it more savory add a little salt.
- Attach the lids to the jars and let pickled veggies sit in the fridge for at least 20 minutes. But, they are best when they’ve had a chance to sit and pickle for several hours.
WHIPPED FETA WITH QUICK-PICKLED VEGETABLES RECIPE
From today.com
4.4/5 (57)Category Appetizers,Dips And SpreadsCuisine MediterraneanTotal Time 25 mins
- 1. Heat the water, vinegar, sugar and salt in a medium saucepan over medium heat. Stir until the sugar is dissolved. Bring to a boil then remove from heat.
- 2. To assemble your pickled vegetables, fill sterilized Mason jars with the assorted vegetables, leaving 1 inch from the top. Top with the pickling spice, jalapeño, scallion and dill. When dividing the vegetables into multiple jars, divide the pickling spices, jalapeños, scallions and dill by the numbers of jars being used.
- 3. Submerge the vegetables with the pickling liquid, then screw the lid onto the jars. Allow the jars to cool down slightly before placing them into the fridge. Cool for at least 1 hour before serving.
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