pickled veggies

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,

water

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?

https://content.jwplatform.com/videos/3YuMa0hE.mp4

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 

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

black peppercorns

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.)

Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!

Crispy Chicken Banh Mi Bowls

EACH: water AND rice vinegar

salt

EACH daikon radish ribbons AND carrot ribbons (see notes)

- 1 1/2 pounds boneless, skinless chicken breast (or thighs)

salt and pepper

soy sauce

onion,

jalapeño, sliced (seeds and ribs removed for less spicy)

garlic, pressed

cilantro leaves + stems

sesame oil

white rice

Pickled veggies: In a medium bowl, whisk together...

Pickled veggies: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.

Crispy chicken: Whisk together the sugar, sriracha, rice vinegar,...

Crispy chicken: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.

Sprinkle the chicken with a pinch of salt...

Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.

Add the chicken back into the pressure cooker...

Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.

Position a rack in the center of the...

Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.

Assemble: Place the rice or quinoa in a...

Assemble: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.

 Almost any vegetable can be pickled, and the shape you choose to pickle in is entirely up to you. For example, carrots can be peeled and sliced into matchsticks or coins. Cherry tomatoes are best preserved whole. Green vegetables, such as green beans or asparagus, can be blanched in boiling water for two to three minutes and then shocked in an ice bath to preserve their color, but this step is purely optional.

Pickled Veggies

lb fresh vegetables, tomatoes

herbs,

Tbsp of Pickling Spice

1cup vinegar

Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

Add Pickling Spice and herbs to each jar

Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

Place the vinegar &amp;amp; water in a small saucepan over high heat. Bring to a boil. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Place the lids on the jars and screw on the rings until tight. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

This quick pickled vegetables recipe is so easy – no cooking required! These Vietnamese Bahn Mi inspired vegetables are a great addition to sandwiches, lettuce wraps, and more. Come learn how simple it is to make these quick and easy Asian pickles.

Pickled Vegetables

Jalapeño, sliced thin*

Daikon, Julienne Sliced

English Cucumber, Julienne Sliced

Carrot, Julienne Sliced

Red Onion, thinly sliced

Sugar

Water

Rice Wine Vinegar

Kosher Salt

First, prepare all of the vegetables by thinly...

First, prepare all of the vegetables by thinly slicing them. For the daikon, cucumber, and carrot it works best to use a julienne peeler to peel long thin strips. For the red onion and jalapeno, use a sharp knife to slice thin strips of each.

Then, add the prepared vegetables to a jar....

Then, add the prepared vegetables to a jar. It can be a jar large enough to fit all of the vegetables or they can be divded between two jars if necessary. Make sure that the vegetables are packed tightly.

Combine the sugar, water, rice vinegar, and kosher...

Combine the sugar, water, rice vinegar, and kosher salt in a small saucepan. Taste when the sugar and salt have dissolved, before the mixture boils and is too hot to the touch (take care not to burn your mouth). Add additional salt or sugar if desired.

Heat the mixture to boiling over medium high...

Heat the mixture to boiling over medium high heat. Then, remove from heat.

Pour the pickling brine over the vegetables.

Cool the mixture to room temperature, then seal...

Cool the mixture to room temperature, then seal the jar with the lid and transfer to the refrigerator. Chill for at least 2 hours before serving to ensure the best flavor.

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Pickled Vegetables

Top 5 pickled veggies recipes from across the web

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

Top Tags

Quick Pickled Vegetables

How to Quick Pickle Vegetables

Crispy Chicken Banh Mi Bowls

Pickled Vegetables

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