Mixed Pickled Veggies Recipe

Step 2. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, …

Rating: 4/5(39)
Total Time: 55 mins
Servings: 6
Calories: 45 per serving
1. Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.
2. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.
3. Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

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These easy beer-based mixed drink recipes pair beautifully with a variety of game-day snacks, from sliders and sausages to pretzels and pizza. Go on and set out a few beers as-is for guests who prefer them in their traditional form, then save a …

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Mixed Pickled Vegetables. Prepare vegetables and tie spices in cheesecloth bag. Boil vinegar, water, sugar and pickling salt to boil in a stainless steel saucepan 5 minutes. Add prepared vegetables; return to a boil; discard spices. Pack hot …

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Keep jars and sealing discs hot until ready to use. Prepare vegetables as directed. Combine vinegar, water, sugar and pickling salt in a large stainless steel saucepan; bring to a boil. Tie bay leaves, peppercorns and garlic in a large square of …

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Preparation. Pack the vegetables and the beet, if using, in a 2-quart jar. Add the herbs and half of the garlic. In a saucepan, add the remaining garlic, vinegar, water, salt, …

1. Pack the vegetables and the beet, if using, in a 2-quart jar.
2. Add the herbs and half of the garlic. In a saucepan, add the remaining garlic, vinegar, water, salt, peppercorns, bay leaves, and cinnamon stick to a boil.
3. Pour the brine over the vegetables in the jar, and affix the lid.
4. When the jar has cooled, store in the fridge.

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Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes. Pack hot vegetables and liquid …

Servings: 6
Total Time: 4 hrs 35 mins
Estimated Reading Time: 1 min
Calories: 74 per serving
1. Place cauliflower, onions, cucumbers and peppers in a large bowl.
2. In another large bowl, mix ice water and salt; pour over vegetables.
3. Let stand 4 hours., Rinse vegetables and drain well.
4. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil.

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In a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water. Once boiling, pour the …

Rating: 3/5(2)
Total Time: 24 hrs
Category: Side Dish
Calories: 38 per serving
1. Wash two mason jars and lids in hot soapy water, rinse and let air dry.
2. Quarter the cucumbers lengthwise into four slices each. Peel the carrots, and cut them into sticks. Cut the cauliflower into florets. If using small bell peppers, cut them into strips.
3. Tightly pack the cut vegetables into the two mason jars along with the following ingredients divided between the two jars: 2 whole Serrano peppers (optional), 6 whole garlic cloves, fresh dill, 1 tablespoon coriander seeds, and 2 tablespoons peppercorns.
4. In a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water.

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Pack vegetables lengthwise into jars, filling each jar about 1/3 full of each of the vegetables. Divide the garlic, dill seed and red pepper into 4 equal parts; add 1 part to each jar. Fill each jar with hot vinegar mixture. Place lids on and seal with ring. Process in boiling water bath 10 minutes. Remove and cool on wire rack or folded towel.

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Set the pot over high heat and add the bay leaves, cloves, peppercorns, and salt, and bring to a boil. The Spruce / Ahlam Raffii. Separate …

Rating: 4/5(106)
Total Time: 1 hr 15 mins
Servings: 2
Calories: 73 per serving

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Combine 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat. 2. Add vinegar, sugar and desired seasonings (see recipes

Estimated Reading Time: 2 mins

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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.

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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, …

Servings: 10
Total Time: 3 hrs 20 mins
Category: Vegetable
Calories: 410 per serving
1. Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
2. In 8-quart kettle, combine vinegar and mustard and mix well.
3. Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
4. Bring to a boil.

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Directions. 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 …

Rating: 5/5(4)
Category: Side-Dish
Author: Food Network Kitchen
Difficulty: Easy

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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 …

Rating: 5/5(5)
Total Time: 30 mins
Category: Lunch/Snacks
Calories: 207 per serving
1. Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
2. Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
3. Cover with plastic wrap and refrigerate for 3 to 4 days before serving.

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Method. 1. Pour the water into a large non-metallic bowl with the salt and stir until the salt has dissolved. 2. Prepare the vegetables. Break the cauliflower into small florets. Top and tail the beans and cut to the same height as the jar. Peel the carrots and pickling onions or shallots. De-seed the red pepper, cut out any inner pith and cut

Total Time: 1 hr
Calories: 57 per serving

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Wash all vegetables. Cut cauliflower and broccoli into bite sized florets, slice celery into 1- 1.5″ long pieces. Mix all vegetables together in a large bowl or pot, trying to …

Rating: 4.7/5(3)
Total Time: 45 mins
Estimated Reading Time: 5 mins
1. Wash all vegetables. Cut cauliflower and broccoli into bite sized florets, slice celery into 1- 1.5″ long pieces. Mix all vegetables together in a large bowl or pot, trying to more or less evenly distribute each variety.
2. Fill your LARGE pot with at least 6″ of water, put on medium or high heat to bring it to a boil as you prepare your brine.
3. In another pot (NOT the canning pot!), combine vinegar, water, and salt. Bring to a boil, stirring well to dissolve the salt. As the brine heats up, measure your “per jar” ingredients into your sterilized jars. Arrange your prepared vegetables into the jars, packing them tightly – seriously, try to cram as many pieces into each jar as you can!
4. Once brine comes to a boil, use a canning funnel to pour brine into prepared jars, leaving about 1/2″ head space. Wipe off the top edges of the jar with a clean, wet towel, top each with a new, sterilized lid, and carefully screw on a clean lid ring. I like to use a kitchen towel for this, the jars are HOT! Carefully place your jars of pickles into the boiling water pot, allow to process for 15 minutes. CAREFULLY remove them, allow to cool overnight.

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Vegetarian, gluten-free, plant-based, dairy-free, and vegan. This recipe for refrigerator quick mixed pickled vegetables uses carrots, peppers, cauliflower, and cucumber. You can use any veggie you have on hand! Wash two mason jars and lids in hot soapy water, rinse and let air dry.

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Frequently Asked Questions

What vegetables can be pickled together?

pickle, general term for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Vegetables commonly pickled include the beet, cabbage, cauliflower, cucumber, olive, onion, pepper, and tomato. Mixed pickles include piccalilli, chowchow, mustard pickles, and chutney.

How do i make pickled vegetables?

Pack them in as tightly as you can without smashing. Make the pickling liquid: Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top.

Are pickles classified as fruits or vegatables?

Pickled vegetables and fruits, commonly known as pickles, are made from fruits and vegetables or their combinations. They are preserved with vinegar, lemon juice or citric acid. Bacteria will not grow in strong acidic environment and this rule applies to fruits, vegetables and fast fermented meat products.

Is a pickel a fruit or a vegetable?

Pickles are technically a "Fruit of the vine" However,Because they are made from cucumbers,They are generally known as a vegetable . Normally, pickles come from the combination of salted cucumbers and some vegetables dipped in vinegar. As cucumber is a fruit, pickles are fruit.

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