SUNNY'S EASY MUSTARD PICKLED VEGGIES
Steps:
- Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container.
- Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature.
PICKLED VEGETABLES
Quick Pickled Vegetables are easy to make with any of your favorite fresh veggies. Crunchy with a hint of garlic and dill, these refrigerator pickled vegetables don't require canning and last up to 2 months.
Provided by Amy Katz
Categories Side Dish
Time P3DT25m
Number Of Ingredients 6
Steps:
- 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.
- Gently tap the jars on a counter top to remove any air bubbles.
- Place the lids on the jars.
- Allow the jars to cool to room temperature.
- Refrigerate the jars for 3 days for maximum flavor, or if you can't wait that long, a minimum of 24 hours. The pickled vegetables can be stored in the refrigerator for up to 2 months.
Nutrition Facts : Calories 62 kcal, Carbohydrate 9 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 3502 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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.
EASY PICKLED BEETS
Make and share this Easy Pickled Beets recipe from Food.com.
Provided by Carol
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil beets for approx.
- 15-20 minutes.
- Drain and pour cold water over them.
- Peel skin off and cut roots& tops off.
- In a sauce pan add remaining ingredients, stir.
- and add beets, bring to a boil.
- Simmer for 5 minutes.
- Chill.
- Good for 1 month in refridgerator.
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