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
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.
GUY FIERI ALL-STAR SAUSAGE STEAK SANDWICH WITH GUID'S PICKLED HOT VEGGIES
The acidity and sweetness of the veggies really pairs well with the salt and heat of this sandwich.
Categories steak sandwich guy fieri south beach
Yield 6
Number Of Ingredients 38
Steps:
- For the sandwich: Heat a grill to high. Rub the tri-tip with the Worcestershire sauce, granulated garlic, salt, and pepper. Let stand for 20 to 30 minutes.
- Place the tri-tip on the grill and cook, turning it once, until medium-rare, 30 to 45 minutes. Set the meat aside to rest for at least 10 minutes.
- In a medium sauté pan, heat the oil over medium-high heat; then add the sausage, onions, and bell peppers. Cook for 10 minutes, or until the onions are translucent. Add the minced garlic and cook for 2 minutes. Then deglaze the pan with the wine and stock. Lower the heat to a simmer and add the paprika, chili powder, and celery salt. Set aside.
- Cut the loaf of bread in half lengthwise, remove some of the bread from the center, and toast the halves lightly under the broiler. Slice the tri-tip as thinly as possible, on the diagonal.
- Place the onion mixture on the bottom piece of bread. Slice the sausages into 6 slices per link. Add all the sausage slices to the onion mixture on the bread. Add the sliced tri-tip, and top with the Pickled Hot Veggies and the slices of cheese. Cover with the top of the loaf and cut into 2-inch-thick slices.
- For pickled veggies: Fill a large bowl with ice and water, and set it aside.
- Bring a large pot of water (about 10 cups) to a boil. Add half the garlic, the 2 tablespoons salt, and the peppercorns. Blanch the vegetables, starting with the carrots: boil the carrots for 30 seconds. Then add the cauliflower and boil for 30 seconds; add the celery and boil 15 seconds; add the Anaheim chile, bell pepper, and onion, and boil for 15 seconds. Immediately remove all the vegetables from the water and submerge them in the ice bath. Discard the garlic and peppercorns.
- In a large jar, place 1 cup of the vinegar, the oil, the remaining uncooked garlic, and the pepper flakes, sugar, cracked pepper, and remaining 1/2 teaspoon salt. Set aside.
- Drain the cooled blanched vegetables and dice them. In a bowl, combine the olives, the pepperoncini, and the diced vegetables. Add the mixture to the jar containing the seasonings. Cap, and shake to mix. Top with the remaining 1/4 cup vinegar to cover the vegetables, if necessary. Refrigerate for 24 hours. The pickled veggies will keep for 2 to 3 weeks under refrigeration.
HOT PICKLED VEGETABLE MEDLEY
This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =)
Provided by Aroostook
Categories Cauliflower
Time 1h10m
Yield 76 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
- (Keep carrots separate or they will tint the cauliflower orange).
- Add cauliflower and jalapeño peppers in a separate bowl.
- Sprinkle with 3/4 cup pickling salt and cover with cold water.
- Let these set for 1 hour.
- Drain and rinse vegetables.
- Bring brine to a boil.
- Let simmer for 5 minutes.
- Sterilize 14 pint or 7 quart jars and lids.
- Into each hot jar layer the vegetables in order of:.
- Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
- (Repeat for quart jars).
- Top with hot brine (stir brine occasionally to distribute the garlic).
- Seal with hot lids and process in a hot water bath for 10 minutes.
- Let set for at least two week before using.
Nutrition Facts : Calories 32.1, Fat 0.2, Sodium 3003.4, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.9
GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)
Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.
Provided by Dee514
Categories Vegetable
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
- Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
- Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
- Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.
Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4
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- Bring a large pot of unsalted water to a boil, and add vegetables. Immediately remove pot from heat, and let stand for 2 minutes, uncovered.
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