Sweet And Tart Pickled Vegetables 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:

• Stir together vinegar, sugar, salt, coriander, fennel, and bay leaves in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Stir in green beans or fennel and carrots. Remove from heat; let cool completely. Cover, and refrigerate at least overnight or up to 1 week.

Steps:

• Make the pickling liquid: Place 1 cup water in a medium nonreactive saucepan along with vinegar, sugar, bay leaves, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar.
• Pickle the vegetables: Place any one of the suggested vegetables in a heatproof nonreactive container and add pickling liquid. Cover and let cool to room temperature. Transfer to refrigerator and chill before serving. Pickled vegetables can be kept refrigerated, completely submerged in their liquid, in an airtight container, for up to 2 months.

Steps:

• Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours.
• In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool.
• Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it.
• The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.

Steps:

• Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
• Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
• Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
• Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Steps:

• Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
• Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
• Cover with plastic wrap and refrigerate for 3 to 4 days before serving.