Best Guids Pickled Hot Veggies Recipes

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

Ingredients

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.

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)

Giardiniera, Sweet And/Or Hot (Pickled Vegetables) image

Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

Provided by Dee514

Categories Vegetable

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 garlic clove, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper (or less to taste for hot version only)
1/2 cup white vinegar or 1/2 cup dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed
1 cup water
1 cup white vinegar
1 tablespoon salt

Steps:

Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4

HOT PICKLED VEGETABLE MEDLEY

Hot Pickled Vegetable Medley image

This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =)

Provided by Aroostook

Categories Cauliflower

Time 1h10m

Yield 76 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs carrots, cut into slices
2 heads cauliflower, separated into florets
4 cups jalapeno peppers, with 4 slits in each
24 habanero peppers, with 4 slits in each
1 cup pickling salt
cold water
2 cups water
2 1/2 cups white vinegar
2 1/2 cups cider vinegar
3/4 cup sugar
1 cup pickling salt
3 tablespoons prepared horseradish
3 teaspoons minced garlic

Steps:

In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
(Keep carrots separate or they will tint the cauliflower orange).
Add cauliflower and jalapeño peppers in a separate bowl.
Sprinkle with 3/4 cup pickling salt and cover with cold water.
Let these set for 1 hour.
Drain and rinse vegetables.
Bring brine to a boil.
Let simmer for 5 minutes.
Sterilize 14 pint or 7 quart jars and lids.
Into each hot jar layer the vegetables in order of:.
Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
(Repeat for quart jars).
Top with hot brine (stir brine occasionally to distribute the garlic).
Seal with hot lids and process in a hot water bath for 10 minutes.
Let set for at least two week before using.