Pickled Vegetable Platter Recipes

HOW TO MAKE QUICK PICKLED VEGETABLES

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.

EASY PICKLED VEGETABLES

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.

PICKLED VEGETABLE PLATTER

Steps:

• Bring a large saucepan of water to a boil over high heat; add a generous amount of salt. Add cauliflower, and cook until crisp-tender, about 3 1/2 minutes. Using a slotted spoon, transfer to a large heatproof bowl. Repeat with carrots, cooking about 2 1/2 minutes, and then with celery, cooking about 2 minutes; combine with the cauliflower.
• In a medium saucepan over high heat, combine 2 cups water with vinegar, peppercorns, bay leaves, garlic, sugar, and 3 tablespoons salt. Boil until salt and sugar have completely dissolved, about 2 minutes. Immediately pour over vegetables, and gently stir in pepperoncini.
• Let cool completely. Place in an airtight container, and refrigerate at least 1 hour and up to 1 week. Discard bay leaves. Serve chilled or at room temperature.