PICKLED VEGETABLES
The same brine and spices are used for the cucumber, carrot, and beet variations, so it's easy to make a batch of pickled vegetables or just one kind-or one of each for a large crowd.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Number Of Ingredients 18
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.
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Felmeta Kadu
[email protected]This recipe looks a little too complicated for me.
Subekshya Panthi
[email protected]I'm not sure about this recipe. I've never had pickled vegetables before.
Md mosabbir
[email protected]I can't wait to try this recipe. It looks so delicious.
Ripon Mia
[email protected]These pickled vegetables are the perfect addition to any party or potluck.
Muganda Christopher
[email protected]I'm so glad I found this recipe. I've been looking for a good pickled vegetable recipe for a while.
BIJAN THAPA MAGAR
[email protected]These pickled vegetables are so easy to make. I just threw everything in a jar and let it sit for a few days.
Me (A person)
[email protected]I love the flavor of these pickled vegetables. The vinegar and spices really give them a nice kick.
Comedian Kevin Nicks
[email protected]These pickled vegetables are so versatile. I've used them as a topping for tacos, sandwiches, and salads. They're also great as a snack.
Maecy Welmon
[email protected]I followed the recipe exactly and the pickled vegetables turned out perfectly. They're so easy to make, and they're a great way to add some extra flavor to your meals.
Divine Grace Tv
[email protected]This recipe is a great way to use up leftover vegetables. I had some carrots, celery, and onions that were about to go bad, so I pickled them and they turned out great.
Shahroz khokhar
[email protected]I'm not a big fan of pickles, but these pickled vegetables changed my mind. They're so flavorful and addictive, I can't stop snacking on them.
Lujy Ragab
[email protected]This recipe is an absolute winner! The pickled vegetables turned out perfectly, with just the right balance of tanginess, sweetness, and crunch. I served them as a side dish for dinner and they were a huge hit.