Best 2 Mixed Pickled Vegetables Recipes

**Mixed Pickled Vegetables: A Culinary Journey Into Tangy Delights**

Embark on a culinary adventure with our diverse collection of mixed pickled vegetable recipes. These vibrant creations capture the essence of various cultures and cuisines, offering an explosion of flavors that will tantalize your taste buds. From the tangy zest of Korean kimchi to the fiery heat of Indian pickles, our recipes cater to every palate, ensuring a delightful experience with each bite.

**1. Korean Kimchi: A Spicy and Fermented Delight**

Indulge in the iconic Korean staple, kimchi, a fermented dish that combines napa cabbage, radishes, and a variety of seasonings. This vibrant pickle is renowned for its spicy and tangy flavor, adding a fiery kick to any meal. Our kimchi recipe provides step-by-step instructions for creating this traditional Korean delight at home.

**2. Indian Pickle: A Symphony of Sweet, Sour, and Spicy Aromas**

Experience the rich and aromatic flavors of Indian pickle, a staple condiment in Indian cuisine. Using a blend of spices, vinegar, and oil, this pickle transforms everyday vegetables into a medley of sweet, sour, and spicy sensations. Our Indian pickle recipe guides you through the process of creating this flavorful accompaniment, perfect for adding zest to your meals.

**3. Japanese Tsukemono: A Delicate Balance of Flavors**

Discover the subtle and delicate flavors of Japanese tsukemono, a collection of pickled vegetables that showcases the culinary finesse of Japanese cuisine. Using a variety of vegetables and pickling techniques, tsukemono offers a range of flavors, from the mild sweetness of pickled cucumber to the savory tang of pickled ginger. Our tsukemono recipe provides insights into the art of Japanese pickling, allowing you to create these exquisite delicacies at home.

**4. Vietnamese Pickled Carrots and Daikon: A Refreshing and Crunchy Treat**

Enjoy the vibrant colors and refreshing flavors of Vietnamese pickled carrots and daikon, a popular side dish in Vietnamese cuisine. This pickle combines shredded carrots and daikon radish with a tangy vinegar-based marinade, resulting in a crisp and flavorful treat. Our recipe provides detailed instructions for creating this refreshing pickle, perfect for adding a pop of color and flavor to your meals.

**5. German Sauerkraut: A Tangy and Versatile Classic**

Embrace the hearty and tangy goodness of German sauerkraut, a fermented cabbage dish that has become a beloved staple in many cuisines worldwide. Made with finely shredded cabbage and a blend of spices, sauerkraut offers a sour and savory flavor that complements a variety of dishes, from sausages to sandwiches. Our sauerkraut recipe guides you through the traditional fermentation process, allowing you to create this classic pickle at home.

**6. Pickled Onions: A Versatile and Tangy Condiment**

Elevate your culinary creations with the vibrant and tangy flavors of pickled onions. This versatile condiment adds a pop of color and a burst of flavor to tacos, sandwiches, salads, and more. Our pickled onion recipe provides a quick and easy method for creating this essential condiment, using red or white onions and a simple vinegar-based marinade.

With our diverse collection of mixed pickled vegetable recipes, you'll embark on a culinary journey that spans cultures and cuisines, discovering the tangy delights that pickled vegetables have to offer. From the fiery heat of Indian pickles to the delicate balance of Japanese tsukemono, these recipes promise an unforgettable taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A

Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A image

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

Ingredients

4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli)
2 lbs small onion, peeled and quartered
4 cups celery (cut into 1-inch pieces)
2 cups carrots (1/2-inch pieces)
2 cups sweet red peppers (peeled, seeded and cut into 1/2-inch pieces)
2 cups cauliflower florets
5 cups white vinegar (5 percent)
1/4 cup prepared mustard
1/2 cup canning salt or 1/2 cup pickling salt
3 1/2 cups sugar
3 tablespoons celery seeds
2 tablespoons mustard seeds
1/2 teaspoon whole cloves
1/2 teaspoon ground turmeric

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.

MIXED PICKLED VEGETABLES

Mixed Pickled Vegetables image

Categories Vegetable Boil

Yield fills 2 pint jars

Number Of Ingredients 11

Ingredients

3 scant cups cleaned vegetables and fruits, sliced 1/4 inch thick, such as: red onions; carrots; beets; radishes; cucumber; scallions (trimmed to 2-inch lengths); whole smashed garlic cloves; rutabaga; green tomatoes; unripe mangoes; Fuyu persimmons
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
2 dried bay leaves
1 teaspoon allspice berries
2 shallots, quartered
Pinch of red pepper flakes
2 1/2 cups white wine vinegar
2 tablespoons honey
4 teaspoons kosher salt

Steps:

Divide the vegetables, mustard seeds, coriander seeds, peppercorns, bay leaves, allspice, shallots, and red pepper flakes evenly between 2 sanitized pint jars, leaving 1/2 inch of headspace at the top of the jar.
In a saucepan, bring the vinegar, honey, and salt to a boil, stirring to dissolve the honey and salt. Boil for 1 minute. Pour the hot vinegar into the jars, fully immersing the vegetables. There may be a little extra pickling liquid left over.
Let cool to room temperature, seal, and refrigerate. The pickles are ready to eat after 2 weeks and will keep in the refrigerator for up to 2 months.
Basic Canning
Canning is a straightforward process that experienced veterans can do instinctively. It's fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.

Tips:

To ensure the vegetables stay crispy, use fresh, firm vegetables and immerse them completely in the pickling solution.
For a spicier pickle, add extra chili peppers or red pepper flakes to the pickling solution.
For a sweeter pickle, add a bit more sugar to the pickling solution.
If you want a milder pickle, reduce the amount of vinegar in the pickling solution.
For a more flavorful pickle, use a variety of vegetables, including carrots, cauliflower, and onions.
Be sure to sterilize your jars and lids before filling them with the pickle mixture to prevent spoilage.
Store the pickles in a cool, dark place for at least 2 weeks before eating to allow the flavors to develop.

Conclusion:

Mixed pickled vegetables are a delicious and versatile condiment that can be enjoyed in many different ways. They can be served as a side dish, used as a topping for salads or sandwiches, or even enjoyed as a snack on their own. With a little planning and preparation, you can easily make your own mixed pickled vegetables at home. Just be sure to follow the tips above to ensure the pickles turn out crispy, flavorful, and safe to eat.