Best Pickled Crisp Vegetables 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.

PICKLED CRISP VEGETABLES

Pickled Crisp Vegetables image

Categories Vegetable Freeze/Chill Cocktail Party Cauliflower Fennel Bell Pepper Carrot Brine Chill Gourmet

Yield Makes about 12 cups (hors d'oeuvre servings)

Number Of Ingredients 11

Ingredients

1 large fennel bulb (sometimes called anise), stalks cut off and discarded and bulb sliced lengthwise 1/2 inch thick, then cut into 1/2-inch-wide strips
1 head cauliflower, cut into 1-inch-wide florets (4 to 6 cups)
3 mixed bell peppers (red, orange, and yellow), cut into 1/4-inch-wide strips
1 lb medium carrots, cut into 3- to 4-inch-long strips (1/4 inch thick)
3 1/2 cups distilled white vinegar
1 3/4 cups sugar
1 3/4 cups water
4 garlic cloves, halved
1 tablespoon plus 1/2 teaspoon salt
1 teaspoon dried hot red pepper flakes
1 teaspoon fennel seeds, slightly crushed

Steps:

Add fennel, cauliflower, bell peppers, and carrots to an 8-quart pot half full of unsalted boiling water, then immediately turn off heat and let stand, uncovered, 2 minutes. Drain vegetables in a colander and spread out on a kitchen towel to cool to room temperature.
Bring remaining ingredients to a boil in a 3-quart nonreactive saucepan (see cooks' note, below) over moderate heat, stirring until sugar is dissolved. Transfer pickling liquid to a 4-quart nonreactive bowl and cool to room temperature, about 30 minutes. Discard garlic (don't be alarmed if it has turned blue in reaction to the vinegar) and add vegetables to pickling liquid. Weight vegetables with a plate to keep them submerged in liquid if necessary. Chill, covered, at least 1 week.

PICKLED VEGETABLES

Pickled Vegetables image

These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.

Categories Mustard Olive Pepper Vegetable Appetizer Side Cocktail Party Picnic Vegetarian Cauliflower Bell Pepper Carrot Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 10 cups

Number Of Ingredients 16

Ingredients

For pickling liquid
2 1/2 cups distilled white vinegar
3 cups water
3/4 cup sugar
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
1/2 teaspoon dried hot red-pepper flakes
For vegetables
1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)
4 celery ribs, cut into 1-inch-thick slices (3 cups)
1 cup drained bottled whole peperoncini (4 oz)
1 cup large brine-cured green olives (preferably Sicilian; 6 oz)
1/2 cup oil-cured black olives (6 oz)

Steps:

Make pickling liquid:
Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
Cook vegetables:
Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.