Vegetable Pickling Liquid Recipes

HOW TO MAKE QUICK PICKLED VEGETABLES

How to Make Quick Pickled Vegetables image

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

Ingredients

2 cup sliced vegetables
1 cup vinegar ((our go-to is apple cider, distilled white, or red wine))
1 cup water
3/4 tsp sea salt ((depending on vegetable used and preferred saltiness))
1 Tbsp cane sugar ((or sub stevia to taste))

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

PICKLED VEGETABLES

Pickled Vegetables image

These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.

Categories Mustard Olive Pepper Vegetable Appetizer Side Cocktail Party Picnic Vegetarian Cauliflower Bell Pepper Carrot Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 10 cups

Number Of Ingredients 16

Ingredients

For pickling liquid
2 1/2 cups distilled white vinegar
3 cups water
3/4 cup sugar
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
1/2 teaspoon dried hot red-pepper flakes
For vegetables
1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)
4 celery ribs, cut into 1-inch-thick slices (3 cups)
1 cup drained bottled whole peperoncini (4 oz)
1 cup large brine-cured green olives (preferably Sicilian; 6 oz)
1/2 cup oil-cured black olives (6 oz)

Steps:

Make pickling liquid:
Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
Cook vegetables:
Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.

BASIC QUICK PICKLE BRINE

Basic Quick Pickle Brine image

Provided by Katherine Sacks

Categories Kid-Friendly Low Cal Carrot Healthy Low Cholesterol Vegan Small Plates

Yield 4 1/2 cups

Number Of Ingredients 6

Ingredients

2 cups apple cider vinegar
1/2 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds
10 medium carrots (about 1 1/2 pounds), peeled, quartered, sliced crosswise into 3-inch segments

Steps:

Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.

VEGETABLE PICKLING LIQUID

Vegetable Pickling Liquid image

This is the basic pickle that I use for vegetables; it can be prepared ahead of time and kept in the refrigerator for up to a month. I like to keep it around for any last-minute pickling needs.

Provided by Seamus Mullen

Yield Makes 3 cups

Number Of Ingredients 6

Ingredients

2 cups cider vinegar
1/4 cup sugar
1 tablespoon each mustard seed, black peppercorns, coriander seed, fennel seed, and guindilla pepper
2 sprigs fresh thyme
1 sprig fresh dill
2 cloves garlic

Steps:

Combine all the ingredients with 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes.

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