How To Make Quick Pickled Vegetables At Home Food

QUICK PICKLED VEGETABLES

Quick Pickled Vegetables image

Provided by Food Network Kitchen

Time 4m

Number Of Ingredients 0

Ingredients

Steps:

Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

QUICK-PICKLED VEGETABLES

Quick-Pickled Vegetables image

Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar. Use a mixture of what's in season, and choose small, slender vegetables when you can. Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins.

Provided by Tejal Rao

Categories pickles, side dish

Time 30m

Number Of Ingredients 15

Ingredients

1 cup water
1/4 cup rice-wine vinegar
1/4 cup apple-cider vinegar
5 tablespoons white sugar
2 teaspoons kosher salt
3 whole star anise
15 black peppercorns
15 whole coriander seeds
1 serrano chile, split in half
6 to 8 carrots, peeled, cut diagonally into 3-inch pieces
6 to 8 small turnips, scrubbed and halved
1 small fennel bulb, cored and finely sliced
2 Asian pears, peeled, cored and finely sliced
3 to 4 rainbow beets, peeled and finely sliced
1/2 white onion, finely sliced

Steps:

Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.

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