No Cook Pickled Veggies Food

PICKLED VEGETABLES

Steps:

• First, prepare all of the vegetables by thinly slicing them. For the daikon, cucumber, and carrot it works best to use a julienne peeler to peel long thin strips. For the red onion and jalapeno, use a sharp knife to slice thin strips of each.
• Then, add the prepared vegetables to a jar. It can be a jar large enough to fit all of the vegetables or they can be divded between two jars if necessary. Make sure that the vegetables are packed tightly.
• Combine the sugar, water, rice vinegar, and kosher salt in a small saucepan. Taste when the sugar and salt have dissolved, before the mixture boils and is too hot to the touch (take care not to burn your mouth). Add additional salt or sugar if desired.
• Heat the mixture to boiling over medium high heat. Then, remove from heat.
• Pour the pickling brine over the vegetables.
• Cool the mixture to room temperature, then seal the jar with the lid and transfer to the refrigerator. Chill for at least 2 hours before serving to ensure the best flavor.

QUICK PICKLED VEGETABLES

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.

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.

NO COOK PICKLED VEGGIES

Steps:

• I recycle using clean glass quart jars from Classico Spaghetti or Mayo-run through dishwasher let cool totally.
• Add salt first.
• Fill each jar in layers of onions, carrots, and bell peppers.
• Drop in 1 bay leaf, and 3 garlic cloves.
• Slice each jalapeño pepper in half, carefully remove seeds (wear gloves).
• Place 6-8 slices for a layer.
• Repeat veggies in layers.
• Pour water, then vinegar red or white, and oil.
• Seal lid on tightly.
• Place in refrigerator for at least a week.
• After three days invert jars.
• As veggies disappear more can be added to liquid.
• Keep refrigerated.