Vegetable Pickling Liquid Food

EASY PICKLED VEGETABLES

Easy Pickled Vegetables image

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

Ingredients

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

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.

VEGETABLE PICKLING LIQUID

Vegetable Pickling Liquid image

This is the basic pickle that I use for vegetables; it can be prepared ahead of time and kept in the refrigerator for up to a month. I like to keep it around for any last-minute pickling needs.

Provided by Seamus Mullen

Yield Makes 3 cups

Number Of Ingredients 6

Ingredients

2 cups cider vinegar
1/4 cup sugar
1 tablespoon each mustard seed, black peppercorns, coriander seed, fennel seed, and guindilla pepper
2 sprigs fresh thyme
1 sprig fresh dill
2 cloves garlic

Steps:

Combine all the ingredients with 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes.

ALL-PURPOSE, FOOLPROOF PICKLE BRINE

All-Purpose, Foolproof Pickle Brine image

Provided by Alex Guarnaschelli

Time 15m

Yield 1 1/2 cups liquid

Number Of Ingredients 9

Ingredients

1/2 cup white wine vinegar
1/4 cup sugar
1 tablespoon kosher salt
1 teaspoon coriander seeds
1/4 teaspoon ground allspice
1 bay leaf
1 cinnamon stick
1 clove garlic, lightly crushed
1 cup vegetables, such as green beans, cucumber slices or radish wedges

Steps:

In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.

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