Best 5 Simple Quick Pickled Veggies Recipe By Tasty Recipes

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**Discover a World of Flavors with Simple and Quick Pickled Veggies: A Culinary Delight for Every Occasion**

Embark on a culinary adventure with our collection of simple and quick pickled veggies recipes. These delightful treats offer a symphony of flavors, textures, and colors that will transform your meals into extraordinary experiences. From classic dilly beans and tangy pickled onions to vibrant carrot and beet pickles, our recipes cater to every taste and preference.

Dive into the zesty world of pickled veggies, where vinegar, spices, and herbs unite to create a symphony of flavors. Experience the delightful crunch of pickled cucumbers, the tangy kick of pickled peppers, and the sweet-savory balance of pickled cauliflower. With our easy-to-follow instructions and tips, pickling becomes a breeze, allowing you to create your own homemade pickled delights in no time.

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

EASY PICKLED VEGETABLES



Easy Pickled Vegetables image

This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. -Joan Haliford, North Richland Hills, Texas

Provided by Taste of Home

Time 4h35m

Yield 6 pints.

Number Of Ingredients 12

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

HOW TO MAKE QUICK PICKLED VEGETABLES



How to Make Quick Pickled Vegetables image

A guide for how to make quick pickled vegetables, including recipes for pickled radish, carrots, cucumber, spicy cauliflower, and onion!

Provided by Minimalist Baker

Categories     Side

Time 1h20m

Number Of Ingredients 5

2 cup sliced vegetables
1 cup vinegar ((our go-to is apple cider, distilled white, or red wine))
1 cup water
3/4 tsp sea salt ((depending on vegetable used and preferred saltiness))
1 Tbsp cane sugar ((or sub stevia to taste))

Steps:

  • Add sliced vegetables to a mason jar or glass container. Set aside.
  • To a small saucepan add vinegar of choice, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
  • Pour the brine over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover. *When pickling cucumbers, we generally like to let the brine cool so the cucumbers maintain their color and crunch.
  • Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
  • Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Nutrition Facts : ServingSize 1 two-tablespoon servings, Calories 15 kcal, Carbohydrate 3.8 g, Protein 0.3 g, Sodium 147 mg, Fiber 0.4 g, Sugar 2.5 g

SIMPLE QUICK-PICKLED VEGGIES RECIPE BY TASTY



Simple Quick-Pickled Veggies Recipe by Tasty image

Here's what you need: fresh vegetables, spice blend, water, white distilled vinegar, sugar, salt, canning jar

Provided by Isabel Castillo

Categories     Sides

Yield 16 servings

Number Of Ingredients 7

3 cups fresh vegetables, of your choice, such as cucumber, onion, carrot, and/or beet
spice blend, of your choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
4 cups water
4 cups white distilled vinegar, 5% acidity
6 tablespoons sugar
4 tablespoons salt
8 oz canning jar, 4 jars

Steps:

  • Cut the vegetables into the shapes of your choosing.
  • Fill the jars with vegetables, leaving ½ inch (1 cm) of space at the top.
  • Add spices of choice to the jars with the vegetables. We like plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.
  • In a medium pot over high heat, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Bring to a boil.
  • Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
  • Close the jars and allow to cool completely at room temperature.
  • Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
  • Enjoy!

Nutrition Facts : Calories 41 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 4 grams

QUICK PICKLED VEGGIES RECIPE BY TASTY



Quick Pickled Veggies Recipe by Tasty image

Rather than tossing out leftover raw vegetables, toss them in some brine to pickle them! This pickle recipe comes together in minutes with ingredients you probably already have in your pantry, and it works with a variety of vegetables. Pickling helps the vegetables keep longer-and they add great crunch and flavor to sandwiches, salads, dips, and cheese platters!

Provided by Katie Aubin

Categories     Sides

Yield 1 quart

Number Of Ingredients 11

4 cups vegetable scraps, odds and ends from vegetables such as red onions, cabbage, carrots, cucumbers, radishes, beets, jalapeño peppers, cauliflower, and string beans
1 cup apple cider vinegar
2 tablespoons kosher salt
2 teaspoons black peppercorn
1 teaspoon red pepper flakes, optional
3 bay leaves
2 teaspoons yellow mustard seeds
3 tablespoons sugar
3 large cloves garlic, smashed
2 cups ice
1 jar, 1 quart (1 liter) with a tight-fitting lid

Steps:

  • Prepare your jar(s). Wash with hot, soapy water and dry completely before proceeding.
  • Cut the vegetable scraps into bite-size pieces, if necessary. Fill the jar with the vegetable pieces, leaving about ½ inch of space at the top.
  • In a large pot, combine the vinegar, salt, peppercorns, red pepper flakes (if using), bay leaves, garlic, mustard seeds, and sugar. Bring to a boil over high heat, and stir until the sugar and salt are completely dissolved.
  • Add the ice to the pot and stir until melted, to cool the pickling liquid.
  • Pour the cooled pickling liquid over the vegetables to cover completely. Cover the jars with a tight-fitting lid and shake to distribute the spices.
  • The pickles will keep in the refrigerator for up to 1 month. Serve with sandwiches, tacos, salads, or as desired.
  • Enjoy!

Nutrition Facts : Calories 194 calories, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, Sugar 28 grams

QUICK AND EASY PICKLES



Quick and Easy Pickles image

Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!

Provided by Alex Guarnaschelli

Time 30m

Yield 1 1/2 pounds pickles

Number Of Ingredients 5

3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon)
1/2 cup apple cider vinegar
8 cups bottled water
1 1/2 pounds kirby cucumbers, thoroughly washed and dried
Few sprigs fresh dill, washed and dried

Steps:

  • Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
  • Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
  • The pickles will last for up to a few weeks.

Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams

Tips:

  • Choose fresh and crisp vegetables for pickling. This will ensure that they retain their texture and flavor.
  • Use a variety of vegetables to create a colorful and flavorful pickle. Some popular choices include cucumbers, carrots, onions, peppers, and cauliflower.
  • Make sure to clean and sterilize your jars and lids before using them. This will help to prevent spoilage.
  • Use a brine solution that is strong enough to preserve the vegetables. A good rule of thumb is to use 1 cup of vinegar, 1 cup of water, and 1 tablespoon of salt for every quart of vegetables.
  • Bring the brine solution to a boil and then let it cool slightly before pouring it over the vegetables.
  • Store the pickles in a cool, dark place for at least 2 weeks before eating them. This will allow the flavors to develop.

Conclusion:

Quick pickled vegetables are a delicious and easy way to add flavor and crunch to your meals. They are also a great way to preserve vegetables and extend their shelf life. With a little planning and effort, you can easily make your own quick pickled vegetables at home. So next time you're looking for a healthy and flavorful snack or side dish, give quick pickled vegetables a try.

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