Easy Peasy Pickled Veggies Recipes

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.

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.

Steps:

• Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container.
• Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature.

Steps:

• 1. Gather your ingredients.
• 2. Prep the carrot, cucumber and radishes.
• 3. I have a device that creates small curlicues out of any veggie, and it's ideal for this recipe. You could also use a mandolin, or cut away with a sharp knife.
• 4. Add the vinegar, water, and honey to a saucepan over medium heat.
• 5. Bring the liquid up in temperature until it begins to steam.
• 6. Chef's Note: Remove from the heat.
• 7. Add the salt.
• 8. Chef's Tip: The salt is an optional item... some people like the additional saltiness... some do not. If you're not a big fan of salt, you can reduce it, or leave it out altogether.
• 9. Chef's Tip: The reason you don't want to add the salt to the cold liquid is that it falls to the bottom your saucepan and, over time, can pit the surface of the pan.
• 10. Stir until the salt is completely dissolved.
• 11. Add the veggies to the saucepan.
• 12. Leave the veggies in the saucepan, until it returns to room temperature, about 30 minutes.
• 13. Drain the veggies on paper towels.
• 14. Chef's Note: Use these veggies to decorate a chicken, fish, pork... or just about any sandwich. You could also use them on main dishes, such as: fried chicken cutlets, breaded pork, or whatever your imagination has to offer.
• 15. Keep the faith, and keep cooking.

Steps:

• Cut the vegetables into the shapes of your choosing.
• Fill the jars with vegetables, leaving ½ inch (1 cm) of space at the top.
• Add spices of choice to the jars with the vegetables. We like plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.
• In a medium pot over high heat, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Bring to a boil.
• Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
• Close the jars and allow to cool completely at room temperature.
• Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
• Enjoy!

Steps:

• Prepare your jar(s). Wash with hot, soapy water and dry completely before proceeding.
• Cut the vegetable scraps into bite-size pieces, if necessary. Fill the jar with the vegetable pieces, leaving about ½ inch of space at the top.
• In a large pot, combine the vinegar, salt, peppercorns, red pepper flakes (if using), bay leaves, garlic, mustard seeds, and sugar. Bring to a boil over high heat, and stir until the sugar and salt are completely dissolved.
• Add the ice to the pot and stir until melted, to cool the pickling liquid.
• Pour the cooled pickling liquid over the vegetables to cover completely. Cover the jars with a tight-fitting lid and shake to distribute the spices.
• The pickles will keep in the refrigerator for up to 1 month. Serve with sandwiches, tacos, salads, or as desired.
• Enjoy!