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
Easy Pickled Vegetables are a great way to add extra flavor to any meal. Perfect for topping sandwiches, carrot dogs, salads, and veggies burgers. They're even great as a side dish! Salty, sweet, tangy, and super simple to make.
Provided by Shane Martin
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Pack each of the veggies into individual 8-oz. glass jars.
- Mix together all the pickling ingredients until the salt and sweetener have dissolved. At this point taste the liquid and adjust flavor to your liking. To make it more tangy add vinegar. If you want it sweeter add a little more sweetenter. And, to make it more savory add a little salt.
- Fill each jar to the top with the pickling liquid.
- Attach the lids to the jars and let pickled veggies sit in the fridge for at least 20 minutes. But, they are best when they've had a chance to sit and pickle for several hours.
- Enjoy on top your favorite veggie burger, salad, carrot dog, or simply as side dish.
Nutrition Facts : Calories 53 calories, Sugar 2.8 g, Sodium 125.4 mg, Fat 0.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 10 g, Fiber 3.7 g, Protein 2.4 g, Cholesterol 0 mg
STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES
This recipe is a Cambodian version of the classic Vietnamese dish banh mi. This sandwich has acidity from the pickled vegetables, freshness from the cucumber, spiciness from the Sriracha mayo and sweetness from the marinated beef. -Hudson Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.
Nutrition Facts : Calories 430 calories, Fat 20g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 888mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
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.
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