HOW TO MAKE QUICK PICKLED VEGETABLES
A guide for how to make quick pickled vegetables, including recipes for pickled radish, carrots, cucumber, spicy cauliflower, and onion!
Provided by Minimalist Baker
Categories Side
Time 1h20m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 two-tablespoon servings, Calories 15 kcal, Carbohydrate 3.8 g, Protein 0.3 g, Sodium 147 mg, Fiber 0.4 g, Sugar 2.5 g
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.
KHMER PICKLED VEGETABLE SALAD
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. -Hannah Heavener, Belton, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings (3/4 cup each)
Number Of Ingredients 12
Steps:
- Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 794mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
PICKLED RADISH & CUCUMBER SALAD
This super-healthy side dish is a great way of getting two of your five-a-day
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
- Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
PICKLED VEGGIE SALAD
Celery -- you buy it, knowing you'll throw away most of it. But wouldn't you like to use it up? And those scallions and carrots, too... Well, here's a recipe that revitalizes your fresh veggies by steeping them in a vinegar and water solution. This is a combination of several different recipes for Asian-style cucumber salads. I like to pour it over a salad, but you could just pick out the veggies and them solo. Use any veggies you like -- I've chosen the ones I most often have waiting around!
Provided by JARRIE
Categories Salad Vegetable Salad Recipes
Time 2h30m
Yield 10
Number Of Ingredients 14
Steps:
- Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
- Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 6.5 g, Fat 7.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 388.4 mg, Sugar 3.2 g
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
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PICKLED VEGETABLES (AKA GIARDINIERA) - MOMSDISH
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4.9/5 (459)Total Time 24 hrs 30 minsCategory SaladCalories 139 per serving
- Dice all the vegetables into same-sized pieces. I like to stick to around one-inch in size. Mix vegetables together in a large dish. Preferably something that you can cover with a lid for marinating.
- Into a small saucepan, combine together water, oil, vinegar, sugar, salt, bay leaves, and peppercorns. Bring the sauce to a boil and pour the sauce over the prepared vegetables.
- Let the vegetables marinade for at least 24 hours. After 24 hours, you can place them in mason jars or other airtight containers.
40 FOODS YOU CAN PICKLE - ALLRECIPES
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- Refrigerator Dill Pickles. View Recipe. A classic pickle that's ready in just three days, this recipe is great for using extra garden cucumbers during the summer months.
- Nana's Southern Pickled Peaches. View Recipe. Not too sweet and not too tart, these peach pickles are a unique Southern recipe. Spoon over ice cream, chop into chutneys, or eat as-is for a snack.
- Pickled Beets. View Recipe. "We made this recipe and it turned out great," says user zimagirll. "Very easy recipe to follow." See More: Our Best Beet Recipes.
- Bread and Butter Pickles. View Recipe. Cucumbers, onions, and green bell peppers are pickled in this sweet and sour brine. Turmeric is the secret ingredient to giving the pickles a golden hue.
- Quick Pickled Jalapeño Rings. View Recipe. "I love the slight sweetness they have — I will never buy store bought pickled jalapeños again," says user Morgan Luce.
- Pickled Asparagus. View Recipe. Perfect for garnishing a bloody mary, these pickled asparagus spears get a boost of flavor from mustard seed, chili pepper flakes, and dill seed.
- Curtido (Salvadoran Pickled Slaw) View Recipe. A staple of El Salvadorian meals, this tangy slaw pairs beautifully with everything from pupusas to tamales.
- Grandma Oma's Pickled Okra. View Recipe. "When my daughter said they were fantastic I new they were good, she is EXTREMELY picky!" says recipe reviewer Penney Goodwin.
- Christmas Red Pickles. View Recipe. "My great grandmother used to make these pickles for us every Christmas," says user Miss Lisa, "They are unusual, but they taste incredible."
- Pickled Eggs. View Recipe. Don't settle for store-bought pickled eggs. This homemade version uses pickling spices, garlic, and bay leaves for a boost of flavor.
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