Best 20 Pickled Vegetables Recipes

EASY PICKLED VEGETABLES

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.

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

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.

QUICK PICKLED VEGETABLES

Steps:

• 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 bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

SWEET PICKLED GARDEN VEGETABLES

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.

SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES

Steps:

• Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
• Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
• Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
• Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.

PICKLED VEGETABLES

Steps:

• Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
• Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.
• Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.

JAMAICAN STYLE ESCOVITCH OF FISH WITH PICKLED VEGETABLES

Steps:

• In a medium nonreactive saucepan, combine the vinegar, sugar, 1 tablespoon plus 2 teaspoons of the salt, pickling spice, bell peppers, onion, garlic, and Scotch bonnet and bring to a boil. Reduce heat to a simmer and skim any foam that rises to the top. Simmer vegetables for 2 minutes; remove from heat and set aside until warm before serving. (Pickled vegetables may be made up to 3 days in advance and refrigerated in a nonreactive container until ready to serve. May be served warm or cold.)
• When you are ready to cook the fish, place the fillets on a nonreactive plate or platter and squeeze the lime juice over the fillets. Let sit for several minutes then pat fillets dry. Season well on both sides with salt and freshly ground white pepper. In a shallow bowl, combine the flour, Essence, remaining 2 teaspoons of salt, garlic powder, onion powder, oregano, and white pepper and stir to combine. Dredge the fillets in the seasoned flour mixture and shake to release any excess.
• Heat the oil in a large saute pan and, when hot, add the fish and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. (This will vary depending on the thickness of the fillets you are using.) Transfer fillets to a platter and spoon some of the pickled vegetables with pickling liquid over the fish. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

PICKLED VEGETABLES

Steps:

• To make the cucumber variation: Wash and sterilize 3 quart-size jars. Toss cucumbers with 3 tablespoons salt, and place in a colander set over a bowl. Refrigerate for 1 to 2 hours. Drain, rinse, and drain again. Divide cucumbers, garlic, and dill among jars. Divide pickling spices (recipe above) among jars. Bring pickling brine ingredients (recipe above) and 2 teaspoons salt to a boil in a medium saucepan, and pour over cucumbers. Let stand until cool. Cover, and refrigerate.
• To make the carrot variation: Wash and sterilize 2 quart-size jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan. Add carrots, and return to a boil. Divide carrots with liquid evenly between jars. Cut about a 2-inch slit into side of each chile. Divide chiles, garlic, and pickling spices (recipe above) evenly between jars. Let stand until cool. Cover, and refrigerate.
• To make the beet variation: Wash and sterilize 2 quart-size jars and 1 half-quart-size jar. Preheat oven to 450 degrees. Wrap beets in parchment-lined foil. Bake until tender, about 1 hour. Let cool slightly, then rub off skins; discard. Cut beets into 3/4-inch-thick wedges, and divide evenly among jars. Divide ginger slices, orange peels, chile slices, and pickling spices (recipe above) evenly between jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan, and pour over beets. Let stand until cool. Cover, and refrigerate.

MEXICAN-STYLE PICKLED VEGETABLES

Steps:

• Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
• Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.

STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES

Steps:

• In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.

GINGERY SWEET PICKLED VEGETABLES

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.

PAKSIW NA ISDA (BOILED PICKLED FISH AND VEGETABLES)

Steps:

• Cut fish into 4 slices.
• Place fish in a teflon or porcelain coated skillet.
• Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
• Let simmer about 10 minutes, turning fish once to cook evenly.
• Transfer to a covered dish and store in the refrigerator to"age" for 2 days.
• Reheat over moderate heat just until heated enough before serving.
• Add ampalaya and eggplant during the last five minutes of cooking.

QUICK PICKLED VEGETABLES

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.

GRILLED SNAPPER SANDWICH WITH PICKLED VEGETABLES

Steps:

• Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
• Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
• Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.

WALNUT "CHORIZO" TACOS WITH PICKLED VEGETABLES

Steps:

• Stir together lime juice, sugar, and sea salt in a small bowl. Stir in radishes, jalapenos, and garlic slices and let stand for 30 minutes to pickle.
• Meanwhile, to prepare "chorizo" crumble, place walnuts and beans in a food processor; pulse until coarsely chopped. Add 2 tablespoons oil and remaining crumble ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
• Heat 1 tablespoon oil in a very large nonstick skillet over medium heat. Add "chorizo" mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently.
• Brush each tortilla lightly with oil or coat with cooking spray. Cook briefly on a griddle or skillet over medium-high heat to brown on both sides, 1 to 2 minutes per side. Keep tortillas warm in foil until ready to serve.
• Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts of "chorizo" and pickled vegetables. Garnish with lettuce and cilantro and serve with lime wedges.

ESCABECHE (SPICY PICKLED VEGETABLES)

Steps:

• 1. In a large pot add the olive oil. Place over medium-low heat. Add all of the vegetables. Sprinkle with the salt. Stir the mixture for about 10 minutes until the vegetables are softened. Avoid browning the vegetables. The goal is to sweat and soften.
• 2. Add the water, vinegar, sugar and all herbs. Bring to a rapid boil. Place cover on pot and remove from heat. When mix has completely cooled to room temp, spoon into quart jar with tight fitting lid or covered plastic tub. Be sure to include the bay leaf into the jar.
• 3. Refrigerate for at least 3 days before serving (the longer the better). The refrigerated escabeche will last for a few months stored in this manner.
• 4. Note: this is NOT shelf stable as written. It can be canned. Use canning safety standards.

PICKLED GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat.
• Combine water, vinegar, sugar, kosher salt, garlic, black peppercorns, dill, and red pepper flakes in a saucepan over medium heat. Bring to a simmer and remove from heat.
• Pack cucumbers and peppers evenly between two 16-ounce mason jars. Pour hot pickling liquid into jars, leaving 1/4-inch headspace. Screw on lids and let cool to room temperature. Refrigerate for 24 hours before serving.

BREAD AND BUTTER PICKLED VEGETABLES

Steps:

• In a small saucepan, combine vinegar, sugar, salt, and 2 cups water. Bring to a boil over high heat, stirring to dissolve sugar and salt.
• Divide vegetables and celery salt between 8-ounce mason jars and carefully pour hot brining liquid over vegetables. Cool to room temperature before serving.
• Pickled vegetables can be stored in an airtight container in the refrigerator for up to 2 weeks.

MIXED PICKLED VEGETABLES

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.

SPICY RED LENTIL SALAD WITH PICKLED VEGETABLES

Steps:

• For the lentils: Set a large saucepan over high heat. Add the lentils and toast in the dry pan until they just turn in color a little (this will give the finished lentils a little texture), 20 to 30 seconds. Add 3 1/2 cups water, the cumin, red pepper flakes, bay leaf and some salt and pepper. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils are tender and all the liquid has been absorbed, about 12 minutes. Pour the lentils out onto a flat platter in a thin layer so they cool faster and don't get too soft. Cool in the refrigerator for 5 minutes.
• For the salad: Drain the giardiniera, reserving 1 tablespoon of the pickling juice, and roughly chop. Wash the arugula and dry well.
• For the vinaigrette: In a large mixing bowl, make a quick vinaigrette by combining the reserved pickling juice with the red wine vinegar, Dijon mustard, sugar, and some salt and pepper. While whisking, add the olive oil to emulsify.
• Assemble the salad in a large bowl by folding the giardiniera in with the lentils. Dress lightly with the vinaigrette and serve immediately over the arugula.