5 Best Pickled Vegetables Recipes

delicious pickled vegetable recipes

If you're looking to spice up your meals, pickled veggies are where it's at! Imagine crunching into a classic dill pickle or zesty pickled carrots that pack a punch. Sweet pickled red onions can jazz up any dish, while quick pickled cauliflower adds a tangy twist. And don't forget about tangy pickled radishes that burst with flavor! Ready to plunge into the best recipes? Let's get started and pickle our way to deliciousness!

Classic Dill Pickles

Classic dill pickles are a delicious and tangy snack that can improve any meal or serve as a perfect accompaniment to sandwiches and burgers. Making your own dill pickles at home is surprisingly simple and allows you to customize the flavors to your liking.

These crisp and flavorful pickles can be enjoyed right away or stored for later use, making them a great addition to your pantry.

Ingredients:

  • 4 cups of fresh cucumbers (preferably pickling cucumbers)
  • 2 cups of water
  • 1 cup of white vinegar
  • 2 tablespoons of kosher salt
  • 2 tablespoons of sugar
  • 4 cloves of garlic, peeled and smashed
  • 2 tablespoons of dill seeds or a few sprigs of fresh dill
  • 1 teaspoon of black peppercorns
  • 1 teaspoon of mustard seeds (optional)
  • 1 teaspoon of red pepper flakes (optional)

Instructions:

Begin by washing the cucumbers thoroughly and cutting off the ends. If desired, you can slice them into spears or leave them whole.

In a saucepan, combine the water, white vinegar, kosher salt, and sugar, and bring it to a boil until the salt and sugar dissolve. Once boiling, remove the mixture from heat and let it cool slightly.

In clean glass jars, layer the cucumbers with the garlic, dill seeds, black peppercorns, mustard seeds, and red pepper flakes. Pour the cooled brine over the cucumbers, ensuring they're fully submerged.

Seal the jars tightly and refrigerate for at least 24 hours before enjoying, though letting them sit for a week will improve the flavor even more.

Extra Tips:

For an added burst of flavor, feel free to experiment with different spices and herbs, such as coriander seeds or bay leaves.

Always use fresh cucumbers for the best crunch, and remember that the pickles will continue to develop flavor over time in the fridge.

If you prefer a spicier pickle, increase the amount of red pepper flakes or add sliced jalapeños to the jar.

Make sure to keep the pickles submerged in the brine to prevent spoilage, and enjoy your homemade dill pickles within a month for the best taste!

See also  5 Best Pickled Cucumber Recipes

Spicy Pickled Carrots

tangy flavorful carrot snack

Spicy pickled carrots are a vibrant and flavorful addition to any meal, perfect for adding a zesty kick to sandwiches, salads, or as a standalone snack. This simple recipe combines the crunch of fresh carrots with the heat of chili flakes and the acidity of vinegar, resulting in a deliciously tangy treat that can be enjoyed right away or stored for later.

Whether you're looking to spice up your appetizers or preserve a bountiful harvest from your garden, these spicy pickled carrots are sure to impress.

Ingredients:

  • 4 large carrots, peeled and cut into thin strips
  • 1 cup white vinegar
  • 1 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 2 cloves garlic, peeled and smashed
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon black peppercorns (optional)

Instructions:

In a saucepan, combine the vinegar, water, sugar, salt, red pepper flakes, garlic, mustard seeds, and black peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve.

Meanwhile, pack the carrot strips tightly into a clean, sterilized jar. Once the brine is boiling, carefully pour it over the carrots, making sure they're fully submerged. Seal the jar with a lid and let it cool to room temperature before refrigerating.

For the best flavor, allow the carrots to pickle for at least 24 hours before serving.

Extra Tips:

Feel free to customize the level of spiciness by adjusting the amount of red pepper flakes to your preference. You can also experiment with other spices like coriander seeds or dill for a unique flavor twist.

These pickled carrots can last for several weeks in the refrigerator, making them a great option for meal prep. If you prefer a crunchier texture, try slicing the carrots thicker or reducing the pickling time. Enjoy this delicious accompaniment to your favorite dishes!

Sweet Pickled Red Onions

Sweet pickled red onions are a delightful condiment that can enhance a variety of dishes, from tacos and sandwiches to salads and charcuterie boards. Their vibrant color and tangy-sweet flavor make them an appealing addition to any meal.

This simple recipe allows you to prepare your own batch in no time, ensuring that you always have a jar of these delicious onions on hand for whenever you need a burst of flavor.

Ingredients:

  • 1 large red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns (optional)
  • 1/2 teaspoon mustard seeds (optional)
  • 1 bay leaf (optional)
See also  5 Best Smashed Potato Recipes

Instructions:

In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, and salt.

Heat the mixture over medium heat, stirring until the sugar and salt are completely dissolved.

Once dissolved, remove the saucepan from the heat and let the mixture cool for a few minutes.

Place the thinly sliced red onions in a clean glass jar, and if desired, add the black peppercorns, mustard seeds, and bay leaf for added flavor.

Pour the cooled vinegar mixture over the onions, ensuring they're fully submerged.

Seal the jar tightly and refrigerate for at least 1 hour before serving, though they taste even better after a day or two.

Extra Tips:

To achieve the best flavor, allow the sweet pickled red onions to marinate in the refrigerator for at least a day before using them.

This allows the onions to absorb the tangy sweetness of the pickling liquid fully.

You can also experiment with different spices or add a pinch of red pepper flakes for a touch of heat.

These pickled onions can last for up to two weeks in the refrigerator, making them a great make-ahead option for your meals.

Enjoy your homemade pickled onions as a versatile topping or side!

Quick Pickled Cauliflower

quick and easy pickling

Quick pickled cauliflower is a vibrant and tangy addition to any meal, perfect for enhancing salads, sandwiches, or simply enjoyed as a snack. This recipe is quick and easy, making it an excellent choice for those who want to uplift their dishes without spending hours in the kitchen.

With just a few simple ingredients and minimal preparation, you can create a delicious jar of pickled cauliflower that will last for weeks in the refrigerator.

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes (optional)
  • 2 cloves garlic, sliced
  • 1 bay leaf

Instructions:

In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.

Once boiling, add the cauliflower florets, garlic, mustard seeds, red pepper flakes, and bay leaf. Remove the saucepan from heat and let it cool for about 10 minutes.

Carefully transfer the cauliflower and brine to a clean, sterilized jar, making sure the cauliflower is submerged in the liquid. Seal the jar tightly and let it cool to room temperature before refrigerating.

The pickled cauliflower will be ready to enjoy after about 24 hours, but for best flavor, let it sit for 3-5 days.

See also  5 Best Vinegar Coleslaw Recipes

Extra Tips:

When making quick pickled cauliflower, feel free to experiment with additional spices such as dill, coriander seeds, or black peppercorns to customize the flavor to your liking.

For a sweeter pickle, increase the amount of sugar. Always verify that the cauliflower is fully submerged in the brine to prevent spoilage, and store it in the refrigerator for up to 2-3 weeks.

Enjoy the pickled cauliflower as a revitalizing side dish, or incorporate it into various recipes for an added kick!

Tangy Pickled Radishes

Tangy pickled radishes are a delightful way to add a burst of flavor and crunch to your meals. This quick and easy recipe transforms simple radishes into a zesty condiment that improves salads, sandwiches, and tacos. With just a few ingredients and a short marinating time, you can enjoy the vibrant taste of pickled radishes that are sure to impress your family and friends.

Ingredients:

  • 1 bunch radishes (about 8-10)
  • 1 cup water
  • 1 cup white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 clove garlic, sliced (optional)
  • 1 small piece of fresh ginger, sliced (optional)

To prepare the tangy pickled radishes, start by washing the radishes thoroughly and trimming off the greens and roots. Slice the radishes into thin rounds or wedges, depending on your preference.

In a saucepan, combine the water, white vinegar, sugar, salt, black peppercorns, and mustard seeds. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve. Once boiling, remove the saucepan from heat and allow the brine to cool for a few minutes.

Place the sliced radishes in a clean jar, adding garlic and ginger if using, then pour the warm brine over the radishes, ensuring they're fully submerged. Seal the jar and let it cool to room temperature before refrigerating. The radishes will be ready to enjoy after about 1-2 hours, but for the best flavor, let them pickle for at least 24 hours.

When making pickled radishes, feel free to experiment with different spices and flavorings to suit your taste. Adding fresh herbs like dill or cilantro can provide an extra layer of flavor.

You can also adjust the sweetness and acidity by varying the amounts of sugar and vinegar based on your preference. For a colorful twist, try using different types of radishes, such as watermelon radishes or daikon, for a vibrant addition to your dishes.

Finally, these pickled radishes can be stored in the refrigerator for up to two weeks, making them a perfect make-ahead condiment for your meals.


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