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.
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.
HOT PICKLED VEGETABLE MEDLEY
This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =)
Provided by Aroostook
Categories Cauliflower
Time 1h10m
Yield 76 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
- (Keep carrots separate or they will tint the cauliflower orange).
- Add cauliflower and jalapeño peppers in a separate bowl.
- Sprinkle with 3/4 cup pickling salt and cover with cold water.
- Let these set for 1 hour.
- Drain and rinse vegetables.
- Bring brine to a boil.
- Let simmer for 5 minutes.
- Sterilize 14 pint or 7 quart jars and lids.
- Into each hot jar layer the vegetables in order of:.
- Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
- (Repeat for quart jars).
- Top with hot brine (stir brine occasionally to distribute the garlic).
- Seal with hot lids and process in a hot water bath for 10 minutes.
- Let set for at least two week before using.
Nutrition Facts : Calories 32.1, Fat 0.2, Sodium 3003.4, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.9
PICKLED VEGETABLES
Steps:
- Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
- Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.
- Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.
GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A
A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation.
Provided by Molly53
Categories Vegetable
Time 3h20m
Yield 10 pints
Number Of Ingredients 14
Steps:
- Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
- In 8-quart kettle, combine vinegar and mustard and mix well.
- Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
- Bring to a boil.
- Drain vegetables and add to hot pickling solution.
- Cover and slowly bring to a boil.
- Drain vegetables but save pickling solution.
- Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
- Add pickling solution, leaving 1/2-inch headspace.
- Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
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- Pack the vegetables, garlic, spices (if using) and 1 torn grape leaf tightly into a clean jar. Carefully pour the brine over the vegetables, leaving 1 inch space at the top. Tuck a grape leaf or cabbage leaf over the vegetables to keep them submerged in the brine, then screw a lid onto the jar.
- Set the jar away from direct sunlight in your kitchen, in a place where it will stay room temperature (it's best between 65 and 80 degrees). Let the vegetables ferment, loosening the jar lids once a day to allow gas to escape and check to ensure that the vegetable are staying submerged in the brine. After 3 days, check to see if they taste sour enough for you...allow them to ferment for up to a week.
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