AMAZING PICKLED AND MARINATED VEGETABLES
Pickled vegetables taste totally delicious. I'm going to give you my personal favorite vegetables and herb combinations - damn simple and they make great presents. Much cooler than turning up with a bottle of wine. Once you've had success with them, have a go at your own variations. You can use one large jar or lots of smaller ones (I prefer smaller ones because once a jar's been opened it will only last for a week or so in the refrigerator).
Provided by Jamie Oliver
Categories side-dish
Time 1h30m
Yield about 2 quarts
Number Of Ingredients 12
Steps:
- Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
- Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
- Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
- Choose 1 of the following vegetable and herb options: .
SPICY CUCUMBER PICKLE
Provided by Charlie Clapp
Categories Sides Jamie Magazine Vegetables Christmas Asian Gift
Time 1h10m
Yield 1 large jar
Number Of Ingredients 7
Steps:
- Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
- Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
- Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
- Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.
Nutrition Facts : Calories 37 calories, Fat 0.6 g fat, SaturatedFat 0 g saturated fat, Protein 1 g protein, Carbohydrate 7.2 g carbohydrate, Sugar 7.2 g sugar, Sodium 0.6 g salt, Fiber 0.6 g fibre
BALSAMIC-DRESSED CUCUMBER WITH OLIVES
Provided by Jamie Oliver
Categories Quick fixes Vegetables Vegetable sides Sides
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Run a fork down the length of the cucumber until it's stripy all over.
- On a chopping board, use a knife to chop off the ends.
- Carefully cut them in half across the middle, then in half lengthways.
- Use a teaspoon to gently scoop out and discard the seeds.
- Chop the cucumber up into 1cm chunks and place in a mixing bowl.
- Place the olives on a chopping board, squash them with the heel of your hand, pull out and discard the stones, then roughly chop them and add them to the bowl.
- Trim and finely slice the spring onions and add them to the bowl.
- Add the balsamic vinegar and 4 tablespoons of extra virgin olive oil.
- Squeeze in the juice of ½ a lemon, using your fingers to catch any pips.
- Sprinkle over a pinch of black pepper.
- Pick and tear over the mint leaves, toss everything together, then serve.
Nutrition Facts : Calories 106 calories, Fat 8.8 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.4 g protein, Carbohydrate 3.9 g carbohydrate, Sugar 3.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
QUICK PICKLED CUCUMBERS
These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 30m
Yield serves 2, as a side
Number Of Ingredients 6
Steps:
- Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
- Mix the other ingredients together in a small bowl then stir in the cucumber.
Nutrition Facts : Calories 70 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 2.5 milligram of sodium
LEMON PICKLE
Steps:
- Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;
QUICK-PICKLE CUCUMBERS AND ONIONS
Don't skip this summer staple.
Provided by Sheri Castle
Time 1h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Place the cucumbers and onions in a clean 1-quart jar with a tight-fitting lid. Add the garlic, if using. Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged. Cover and refrigerate until chilled. The vegetables keep for about a week.
More about "cucumber pickle recipe jamie oliver food"
POACHED SALMON WITH CUCUMBER PICKLE AND DILL …
From telegraph.co.uk
EASY SMOKED SALMON RECIPE | HOMEMADE & YUMMY
From homemadeandyummy.com
EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES
From pinterest.co.uk
PICKLED CUCUMBER RECIPE - BBC FOOD
From bbc.co.uk
MISO-GRILLED AUBERGINE & CUCUMBER PICKLE RICE BOWL
From jamieoliver.com
CHRISTMAS CHUTNEY & PICKLE RECIPES - JAMIE OLIVER
From jamieoliver.com
JAMIE OLIVER PICKLED CUCUMBER : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
JAMIE'S 15 MINUTE MEALS: DELICIOUS, NUTRITIOUS, SUPER-FAST FOOD …
From eatyourbooks.com
WATERMELON MINT DAIQUIRI
From more.ctv.ca
SWEET AND SOUR KOMBU SALAD
From more.ctv.ca
CUCUMBER HONEY MELON GIN SPRITZER
From more.ctv.ca
HEALTH BENEFITS OF CUCUMBER - JAMIE OLIVER
From jamieoliver.com
‘GIVE YOUR DAY A KICKSTART’: WHAT MISHAL HUSAIN, JAMIE OLIVER AND …
From theguardian.com
FRESH CUCUMBER PICKLE (AJAD) - JAMIE OLIVER RECIPE
From recipe-free.com
HOW TO MAKE PICKLES | HGTV
From hgtv.com
SALMON GRAVADLAX | JAMIE OLIVER RECIPES
From jamieoliver.com
LEMON PICKLE | FRUIT RECIPES | JAMIE OLIVER
From jamieoliver.com
JAMIE OLIVER’S 5-INGREDIENT PEANUT CHICKEN RECIPE – SHEKNOWS
From sheknows.com
HOW TO PICKLE CUCUMBER - GREAT BRITISH CHEFS
From greatbritishchefs.com
GREEN BEANS IN TOMATO SAUCE
From more.ctv.ca
CUCUMBER PICKLE RECIPE / RIVERFORD - RIVERFORD ORGANIC FARMERS
From riverford.co.uk
SALMON POKE WITH KOREAN ROASTED SEAWEED
From more.ctv.ca
HOW TO MAKE HOMEMADE PICKLE | JAMIE OLIVER
From facebook.com
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