Quick Pickled Vegetables With Szechwan Peppercorns 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 WITH SZECHWAN PEPPERCORNS

Quick-Pickled Vegetables with Szechwan Peppercorns image

Here is one of my favorite quick pickled veggie recipes. It goes great with my Air Fryer Chicken Wings with Soy Glaze. I also just love having them in the fridge at all times as a side dish or snack.

Provided by Ming Tsai

Categories side-dish

Time 1h30m

Yield 4 to 6 servings as a snack or side dish

Number Of Ingredients 9

Ingredients

3 cups (24 ounces) rice vinegar
1 tablespoon granulated sugar
Kosher salt
One 1-pound bag carrots, peeled and cut into 3-inch batons
1 bunch celery, peeled and cut into 3-inch batons
1 large red onion, cut into six wedges or petals
1 head garlic, halved crosswise
6 dried Thai bird chiles
1 tablespoon toasted Szechwan peppercorns

Steps:

In a large stainless steel saucepan, heat the rice vinegar, sugar and 1 teaspoon salt over medium heat until the sugar dissolves, about 5 minutes. Add the carrot, celery, onions, garlic, chiles and peppercorns. Cover and simmer over medium-low heat for 30 minutes. Remove from the heat and let cool to room temperature. The pickled vegetables can be refrigerated in an airtight container for up to 2 weeks.

PICKLED PEPPERCORN VINAIGRETTE

Pickled Peppercorn Vinaigrette image

Use this Pickled Peppercorn Vinaigrette as a salad dressing, or drizzle it over slow-cooked meats or roasted vegetables to brighten things up.

Provided by Anna Stockwell

Yield Make about ⅓ cup

Number Of Ingredients 6

Ingredients

2 Tbsp. apple cider vinegar
3 Tbsp. olive oil
1 tsp. honey
½ tsp. kosher salt
1 Tbsp. pickled green peppercorns or capers, drained and finely chopped
1 Tbsp. whole grain (old-style) mustard

Steps:

In a small bowl, whisk together the vinegar, olive oil, honey, and salt until combined, then whisk in the peppercorns and mustard. Taste, and adjust seasoning if needed. Chill in an airtight container for up to 1 week; re-whisk before serving.

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