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- 1 pound fresh (or frozen, thawed) pearl onions
- 3 cups white wine vinegar
- 1 1/2 tablespoons kosher salt plus more
- 10 whole black peppercorns
- 2 bunches radishes, trimmed
- 2 bunches 1-inch-diameter baby beets, trimmed
- Olive oil (for drizzling)
- Freshly ground black pepper
- 1/2 cup coarsely chopped flat-leaf parsley
If using fresh onions, place in a medium heatproof bowl. Pour hot water over to cover; let stand for 20 minutes. Peel onions, leaving some root end attached; set aside.
Bring vinegar, sugar, 1 1/2 Tbsp. salt, next 4 ingredients, and 2 cups water to a boil in a large saucepan; reduce heat to medium; simmer for 3 minutes. Add onions; simmer until crisp-tender, 8–12 minutes. Using a slotted spoon, transfer onions to a small heatproof bowl. Return pickling liquid to a boil, adding more water if needed to cover vegetables; cook radishes until crisp-tender, 12–13 minutes. Transfer radishes to another small heatproof bowl.
Pour hot pickling liquid over onions and radishes to cover. (It's important to pickle the onions and radishes first. The liquid will turn purple when the beets are cooked in it.) Bring remaining pickling liquid to a boil; add beets and cook until crisp-tender, about 15 minutes. Transfer beets to a third small heatproof bowl. Pour pickling liquid over to cover; discard remaining liquid.
Let vegetables cool. Cover and chill overnight or up to 1 week ahead.
Drain vegetables and cut into bite-size pieces, if desired; return to individual bowls. Drizzle vegetables with oil and season with salt and pepper. Garnish with parsley.
Nutritional Content7 servings, 1 serving contains: Calories (kcal) 120 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 20 Dietary Fiber (g) 2 Total Sugars (g) 11 Protein (g) 2 Sodium (mg) 1300Reviews SectionHate beets so I used cucumbers. Just ok, have had betterbrushjlsolon, ohio03/03/20
- 1/2 pound green string beans (ends trimmed)
- 1/2 pound yellow wax beans (ends trimmed)
- 2 large carrots (peeled, cut into 4-inch long by 1/2-inch thick sticks)
- 2 red bell pepper (cut into 1/2-inch thick sticks)
- 1 head cauliflower (cut into 2-inch florets)
- 6 garlic cloves (peeled, left whole)
- 3 1/2 cups cider vinegar
- 1 cup sugar
- 1 tablespoon kosher salt
- 4 cups water
- 1 teaspoon whole coriander seeds
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- Optional: pinch of red pepper flakes
Add all the trimmed vegetables, except the garlic, into a large, stainless steel mixing bowl or stockpot (must be made from a non-reactive metal).
Combine all the rest of the ingredients in a large saucepan (non-reactive), and bring to a rolling boil over med-high heat.
Carefully pour the boiling liquid over the vegetables, and make sure all the ingredients are submerged in the brine by using some large plates or glass platters to hold them under the liquid.
When the vegetables have cooled completely to room temperature, wrap tightly in plastic wrap (leave the plates on the container, so the vegetables remain under the pickling liquid).
After refrigerating for at least 2 days, the pickled vegetables can be taken out of the liquid and served.
Best Pickled Vegetable Recipes For Canning
I picked out my favorite recipes for you! Which of these would you try? Check out the creative variety of pickled vegetable recipes out there.
Sweet Pickle Relish
My Sweet Pickle Relish recipe is the perfect balance of sweet and tangy. It tastes delicious on top of hamburgers. You can use your leftover cucumbers, onion, and red peppers in it.
If you like spice, then give these Pickled Jalapenos by My Kitchen Escapades a try! This method perfectly preserves them so that you can use them in salsa or on your favorite meat.
This Pickled Eggplant by Christina’s Cucina is surprisingly delicious! I had no idea you could even pickle eggplant. It makes it softer, but it doesn’t fall apart. You probably have everything you need in your kitchen already.
Pickled Red Onions
These Pickled Red Onions by Cooking with Bry taste amazing chopped up in a green salad or mixed in with a salsa. When you pickle the onions, it gives them an almost sweet taste.
Even people that don’t like asparagus might like the Pickled Asparagus by Dishin in the Kitchen. It changes the texture of the spears and gives them a nice kick! They are a delightful snack.
These Pickled Beets by Common Sense Home are just like Grandma used to make! They definitely have a unique taste that you will either love or not – there really isn’t a middle ground.
Pink Pickled Onions
This Pink Pickled Onions recipe by Southern + Modern is for anyone that doesn’t want to deal with the mess and time of canning. All you do is put the sliced onions in a small jar. Then, cover it with the boiling vinegar and water mixture. Seal it and store it – so easy!
Pickled Green Beans
Fresh green beans right out of the garden are perfect, but these Pickled Green Beans by Oh Snap Let’s Eat are a close second! This recipe preserves them so that you can eat them all winter long.
Sweet and Spicy Pickled Rhubarb
When you pickle rhubarb, you actually change the texture so the stalks are edible. The transformation of these Sweet and Spicy Pickled Rhubarb by Bacon is Magic is pretty phenomenal. They make a healthy snack.
Spicy Dill Pickled Carrots
I’ve had dill pickles before, but these Spicy Dill Pickled Carrots by Crave the Good might become my new favorite dill canning recipe. The carrots perfectly soak up all the herbs and spices. When you bite, your mouth is filled with flavor!
Sunchokes are related to sunflowers and are also called Jerusalem artichokes. These Pickled Sunchokes by Hilda’s Kitchen have a delightfully crunchy texture and addicting flavor.
Pickled Beets and Turnips
If the color of these Pickled Beets and Turnips by Foodal doesn’t entice you, the flavor will! Even people who aren’t fans of beets and turnips will enjoy their canned counterparts.
Pickled Quail Eggs
Pickled eggs are an acquired taste and texture. They turn out rubbery which is either really delicious or kinda strange, depending on your point of view. Even so, these Pickled Quail Eggs by Practical Self Reliance are bite-sized snacks that are really high in protein.
Japanese Style Pickled Veggies
These Japanese Style Pickled Veggies by Daily Cooking Quest are made with rice vinegar and dried kelp from Japan. If you want to try something different, then this is the recipe for you.
- ½ pound carrots, peeled and cut into matchsticks
- ½ pound purple daikon radish, peeled and cut into matchsticks
- ½ pound English cucumber, sliced into thin rounds
- 2 jalapeno peppers, sliced into rings
- 2 cups water
- 1 ½ cups rice vinegar
- 2 tablespoons white sugar
- 2 teaspoons salt
Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
Screw on lids and refrigerate at least 1 hour before serving.
Easy homemade pickle
– Other veg that would work a treat are broccoli (including the stalk), celery, French beans, mangetout, artichokes and asparagus.
– When it comes to herbs, try rosemary, bay, tarragon, fennel or marjoram.
– On the spice front, cardamom, fennel or cumin seeds, dried chilli or saffron are all a delight.
– You can also include other fragrant ingredients in the mix, such as garlic, fresh chilli or ginger, turmeric or horseradish.
– You can double or treble the quantities of the pickling liquid, depending on what you have left over and how big your jar is – feel free to make it your own.
– To sterilise your jar, simply boil it with the lid and any utensils you’re going to use to fill the jar, for 15 minutes, making sure not to use any unsterile items until after you’ve sealed the jar.
– Watch out for red or purple veg like beets and red cabbage – they’re delicious, but tend to turn everything else in the jar pink, so I like to keep them in their own pink little world.
Pickled vs. Fermented
Just to be clear, these are quick pickled or refrigerator pickles. However, they are not fermented pickles. Often times they are lumped together but they are not always the same thing.
Pickling is when something is preserved in brine (salt and water) or an acid (lemon or vinegar). Fermenting is when food is preserved and transformed by bacteria.
Here&rsquos where it gets confusing. Some fermented foods are pickled, and some pickles are fermented. But not all fermented foods are pickles! And not all pickles are fermented!
For instance, kimchi, is both pickled and fermented because it uses salt AND bacteria to preserve the cabbage. Kombucha is not pickled because there&rsquos no salt involved. It is fermented because the good bacteria grows from the sugar. Sourdough, beer and yogurt are all fermented foods that are not considered pickles.
How To Make Giardiniera
Pickling doesn’t have to be hard. This quick pickling recipe makes it easy. Follow the instructions below to get crisp and crunchy veggies each and every time:
- Gather and clean your veggies.
- Dice all the veggies into similar sized pieces. Mix them together in a large bowl.
- Combine together water, oil, vinegar, sugar, salt, bay leaves, and peppercorns in a saucepan. Bring to boil and pour over veggies.
- Let the veggies marinate for at least 24 hours.
- Store in the refrigerator for up to several weeks.
Food as Medicine
The carrots offer a great deal of beta-carotene and iron. The jicama and cauliflower provide vitamin C and potassium, and the sting beans have a good deal of antioxidants and also add some color to the combination.
1/2 pound carrots, peeled and cut in round on the diagonal (about 2 cups)
1/2 pound string beans
1 small head of cauliflower, broken into florets (about 2 cups)
1/2 raw jicama, peeled and cut in half and cut into sticks
2 cups purified water
2 1/2 cups cider vinegar
1/4 cup olive oil
3 tablespoons brown sugar
1 teaspoon salt
1 tablespoon dill weed
6 cloves garlic
1/4 cup pickling spices or:
Fill a large pot with 5 cups of water and bring to a boil. First drop in the carrots and parboil for 2 minutes, then quickly scoop them with a strainer or large slotted spoon and transfer to a pot filled with cold water and ice to shock them. Drop the sting beans into the boiling water and cook just until they turn bright green (about 3 minutes), then quickly transfer them to the ice water. The cauliflower will only need to parboil for 1 minute. Let all the vegetables sit in the cold water for a few minutes to cool. Drain the cold water, remove the cooled vegetables to a big bowl, and add the raw jicama.
Put all the dressing ingredients including the pickling spices in a stainless-steel pan set over medium heat, bring it to a boil, and cook for 2 minutes. Pour the cooked dressing over the vegetables and allow them to cool at room temperature. Once cooled, put the vegetables into a 1-gallon glass jar or lidded plastic container and fill it with as much dressing as the jar will hold. Cover and refrigerate for 2 days before eating.
Tips from Rosie’s Kitchen:
Blanching your vegetables makes them porous to absorb flavor from the dressing. Cooling them rapidly shocks the vegetables and stops any further cooking shocking them quickly keeps your pickles crisp and crunchy rather than limp and rubber. The jicama is porous enough raw, so it doesn’t need to be blanched. Each vegetable is blanched separately because some vegetables need more time than others, and we want them all to be crisp and flavorful.
What is the history of chow chow?
“The origin of chow chow in the South was to use up ingredients in your pantry,” said Shanti. “Southern cooking is rooted in cooking with scarcity and making the most out of what you had. There’s such pride in homegrown cooking in the South and people aren’t willing to throw out even the tiniest amount. Chow chow is a way of using up every little piece and highlighting the ingredients that you’ve put so much care into growing."
The late Southern food historian John Egerton claimed that the canned concoction’s origins can be linked to the flavorful sauces that Chinese railroad workers brought over in the 19th century. "The Food Lover’s Companion" also printed a similar recipe with ginger and orange peels that may have served as the foundation for chow chow’s popularity. But still, due to the dish’s many iterations, it’s hard to pinpoint an exact story or recipe that truly brought this amalgamation of pickled veggies to life.