pickled vegetables

These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make! Make plenty of these &quot;escabeche en vinagre&quot; and even add cauliflower if you like, these go fast! This recipe fills 4 pint or 2 quart jars.

Authentic Mexican Pickled Carrots

lbs large carrots

jalapeños

white onion (medium)

garlic (smashed)

white vinegar

water

vegetable oil

bay leaves (whole)

black peppercorns

tsp dried Mexican oregano ((See Note 1))

salt

Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeños and slice thin on diagonal (See Note 3). Set aside.

In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.

Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.

Fine to eat after 3 hours, best if pickled for at least a day or two.

Love vegetables and a satisfying challenge?! These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. Try making them with your friends and family for a fun dinner party.

Vegan Tofu Bao Buns With Pickled Vegetables Recipe by Tasty

organic sugar

instant yeast

all purpose flour,

baking soda

sesame oil, divided

scallion, sliced

ginger,

garlic,

chinese 5 spice

soy sauce

shaoxing rice wine

oz firm tofu, pressed and sliced

cucumber, julienned

red pepper,

daikon radish, julienned

carrot, julienned

yellow pepper,

jalepenoes, sliced

rice vinegar

hoisin sauce

sesame seed

small rolling pin,

small squares parchment papers

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Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.

In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.

Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.

Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.

Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.

In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.

Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.

Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.

Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.

Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.

Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.

Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.

Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.

To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.

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Slice these vegetables into matchsticks, then pickle for a delicious Chinese accompaniment to BBQ pork - perfect for filling bao buns

Pickled Carrot & Mooli

½ mooli(about 225 grams),

carrot,

tbsp rice vinegar

tbsp caster sugar

Pickled carrot & mooli

Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.

Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

Quick Pickled Vegetables - A simple delicious recipe that can be used with any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, or green beans! | www.feastingathome.com

Quick Pickled Vegetables 

coriander seeds

fennel seeds

mustard seeds

onion

dill

Other

Cups vinegar- white, red wine, rice wine, apple cider (any of these,

Tablespoons kosher salt

sugar

Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)

Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars with the prepped veggies.

In two quart size mason jars, divide the garlic and whole spices.

Begin adding the veggies and if your are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.

Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.

Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days.

Hi there,
I’m searching about hot pickling try to find why every on says pouring hot pickling liquid make veggies crunch. It no one really Telling what makes it crunch? If you know the reason would you please let me know :) 
Thank you!

Hi! Are certain add-ons recommended for certain veggies?

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Quick Pickled Vegetables! A simple delicious recipe that can be used with almost​ any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, asparagus or green beans! For long-term canning, see recipe notes!

Quick Pickled Veggies 

Crisp and tangy, quick pickled vegetables are so easy to make. Enjoy them as an irresistible (but healthy!) snack, side, or relish.

Pickled Vegetables - spicy or not!

carrots

cauliflower,

radishes, thinly sliced

jalapeños,

½ white onion,

garlic cloves, halved

sea salt

peppercorns

Divide the vegetables, spices, and vinegar (3/4 cup...

Divide the vegetables, spices, and vinegar (3/4 cup in each jar) evenly between 2 one quart jars. Fill with boiling water. Place the lids on the jars and give a little shake. 

Let cool at room temperature for one hour;...

Let cool at room temperature for one hour; then refrigerate up to one month. Pickles are ready to consume after about 6 hours but are best after a day or two. 

Pickled Red Onions are a great way to use leftover red onion and are a great topping for tacos, sandwiches, pizza, and more.

Pickled Red Onions

garlic (0.08)

Tbsp white sugar (0.06)

salt (0.15)

tsp peppercorns (0.05)

white vinegar (0.06)

Thinly slice the red onion into 1/8-inch slices. Peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.

Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.

When it reaches a boil, pour the vinegar over the sliced onion and garlic.* Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature. I sometimes place a piece of plastic wrap over the onions to help push and hold them below the surface of the brine (see step by step photos below).

Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.

A homemade version of the ever so popular Banh Mi sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots and daikon radish, cucumbers, and topped with sliced jalapeños, and cilantro. It is to DIE for!

Vietnamese Chicken Sandwich (Bánh Mì)

EACH: water, rice vinegar, AND granulated sugar

daikon, thinly sliced (about 1/4 inch thick)

carrots, thinly sliced (about 1/4 inch thick)

Persian cucumbers

chicken breast

garlic, grated or minced

EACH: fish sauce AND low sodium soy sauce

EACH: granulated sugar AND mayo (plus more for spreading)

lime zest

sriracha (optional)

Vietnamese bread rolls

jalapeños cilantro

PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and...

PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.

CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar,...

CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.

ASSEMBLE BANH MI: Toast the baguettes if desired, spread...

ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

How to quick pickle vegetables, from cauliflower to beets to green beans! These refrigerator pickled veggies are great for preserving fresh veggies and adding flavor to your dishes.

How to Quick Pickle Vegetables

water (236 mL)

tsp non iodized salt*

vinegar (apple cider

garlic (crushed)

red pepper flakes

cauliflower

green beans (trimmed, 226 g)

tsp sugar

bay leaf

beets

Brine: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.

Pick Your Pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour liquid over ingredients so that they are covered (you may not need all of the liquid).

Pickle: Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)

This recipe for a rich, winter-y rice porridge comes from Minh Phan, the owner of Porridge + Puffs in Los Angeles. Ms. Phan is a porridge whisperer, creating all kinds of complex, beautiful rice bowls, and her velvet porridge rich with roasted squash is no exception. To make a simple version of it at home, roast a mix of squash then purée it with brown butter and a little half and half. Stir the mixture into loose, cooked rice for a comforting meal you can eat plain, topped with pickled vegetables and herbs, some browned sausage or dressed salad leaves. Ms. Phan lets the cooked rice rest overnight so the grains absorb the seasoning evenly, but if you’re in a rush, you can go ahead and eat it right away.

Rice Porridge With Squash and Brown Butter

white rice

kosher salt,

Black pepper,

squash,

unsalted butter

half-and-half

herbs,

vegetables,

In a pot, add the cold water and rice, and place over medium heat. Slowly bring to a boil, stirring occasionally to keep rice from sticking to the bottom of the pan, then turn down to low heat and simmer. When rice is tender and water is almost evaporated, about 20 minutes, season the rice, and stir well. Cool at room temperature, then transfer to the fridge overnight.

Heat the oven to 400. Halve the squash, then use a knife to remove the skin, and roughly chop squash into 2-inch pieces. Toss with oil, and spread on a baking sheet. Sprinkle with salt, and roast for 30 minutes, or until browned and tender all the way through.

In a saucepan over medium heat, melt the butter, and simmer until the butter spatters and the milk solids turn brown, about 10 minutes. Set aside to cool for a few minutes. Add the squash, browned butter and half-and-half to a blender and purée, stopping to scrape down the sides as needed to get a very evenly smooth purée. Add a splash more water if needed to help the blades catch the squash.

After the rice has rested for about 8 hours, or overnight, warm it in a large saucepan over medium heat, stirring gently with a splash of water. The porridge should be thick and shiny, but not soupy, with the texture of a soft risotto. When it is warm, add the squash purée, and stir well. Simmer everything together on low heat for about five minutes, then taste and season as needed with salt and pepper. Ladle hot porridge into bowls, and garnish with a mix of fresh herbs and pickled vegetables.

This classic comfort food treat gets a Middle Eastern twist.

Three cheese and spinach jaffles

leaves

tbs chopped dill fronds

eggs

(200 grams) crumbled feta

(240 grams) fresh ricotta

nutmeg

white bread

butter, softened

(50 grams) white sesame seeds

provolone cheese

lemon

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5348771529001-5981838430001

Sweet and sticky Vietnamese chicken served with tomato rice and zingy pickled vegetables.

Top 35 pickled vegetables recipes from across the web

The most viewed pickled vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 35 pickled vegetables recipes from across the web

The most viewed pickled vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Mexican Pickled Carrots

Vegan Tofu Bao Buns With Pickled Ve...

Pickled Carrot & Mooli

Quick Pickled Vegetables

Pickled Vegetables - spicy or not!

Pickled Red Onions

Vietnamese Chicken Sandwich (Bánh M...

How to Quick Pickle Vegetables

Rice Porridge With Squash and Brown...

Three cheese and spinach jaffles

Vietnamese crispy chicken with pick...

Spicy Dill Quick Pickles

Pickled Heirloom Carrots

Easy Pickled Beets - an Old Fashion...

Recipe for Pickled Eggplant

Candied Pickled Jalapeños Recipe

Kosher Dill Pickles And Pickled Tom...

Rice balls (Leftover Rice Recipe)

NO SUGAR Quick Pickled Vegetables

Quick Pickled Vegetables

Simple Pickled Daikon &amp; Carrots

Quick Pickled Asian Vegetables

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Giardiniera {Pickled Vegetables)

Hot Italian Giardiniera

Jamaican Pickled Vegetables (Escovi...

Vegan Bahn Mi Bowl

Vietnamese pickled carrots and daik...

Pickled Vegetables

Pickled Vegetable Sandwiches with C...

Vietnamese Pickled Vegetables

Five-spice chicken and cucumber ban...

Vietnamese Pickled Daikon and Carro...

Easy Quick Pickled Radishes

The most viewed pickled vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Simple Pickled Daikon & Carrots