Pickled Vegetables – Quick and Easy – 3 DIY – How To Do It Recipes

How to Pickle Your Favorite Vegetables Fast also contains a DIY quick how to video

giant cucumber

Pickle for everyone


This is a quick pickling method that requires your new-fresh pickled vegetables to be stored under refrigeration. Vegetables to be pickled can be ‘any’ vegetable that you and your family like to eat not just the ingredients used in this recipe.

Pickle Ingredients:
3 Lbs of Kirby cucumbers
2 Medium onions
2 Large bell peppers (one red, one yellow if possible)
1 Lb of carrots
2 Oz. of kosher salt
1 Lb of ice cubes

Brine Ingredients:
32 Oz. of cider vinegar (5% acidity)
16 Oz. of water
8 Oz. of brown sugar (less if you prefer)
½ Bunch of lemon thyme
2 Tablespoons of pink peppercorns, cracked
1 Tablespoon of yellow mustard seed
2 Teaspoons of whole allspice berries, cracked
2 Teaspoons of coriander seeds, toasted and cracked
1 Teaspoon of fennel seed
1 Teaspoon of ground cloves
4 Bay leaves

Directions:
1. Rinse cucumbers in cold water. Trim tips and slice the cucumbers into fourth-inch rounds.
2. Peel skin off of onions and slice onions into fourth-rounds, then slice the rounds into half-moons.
3. Combine the cucumbers and onions with the ice and salt and mix thoroughly. Place in a refrigerator for at least one hour.
4. Peel the carrots and chop into half-inch chunks.
5. Rinse the peppers and slice them in half to remove the seeds. Cut into 1-inch squares.
6. In a large stockpot, mix together the cider vinegar, water, sugar, lemon thyme, mustard seed, fennel seed, cloves and bay leaves. Bring brine to a boil and then simmer over medium heat.
7. Crack the pink peppercorns and the allspice berries using a mortar and pestle and add to the brine pot.
8. Toast the coriander seeds over medium heat, shaking frequently until a little wisp of smoke appears, usually about two to three minutes. Set aside.
9. Remove the bowl with the cucumbers and onions from the refrigerator and rinse the contents under cold water to remove the salt. Place them in another bowl and mix well with the peppers, carrots and coriander seeds.
10. Pack the vegetable mixture evenly into 2 half-gallon or 4 quart jars.
11. Return the brine to a boil and pour the brine over the vegetables, making sure to completely cover them (you may have some extra brine). Screw the lid onto the jars firmly.
12. Allow the jars to come to room temperature and then place them in a refrigerator.
*Pickle Vegetables will be ready to eat in 24 hours and will last for a month or two under refrigeration.

**Notes on the vegetables: There are numerous varieties of heirloom cucumbers and kirbies that will be appropriate for this pickle. Smaller cucumbers (1 ½ inch diameter maximum) are preferred as they will be less seedy and typically have more firm flesh. What makes this pickle visually appealing is the play of different bright colors, which is why the red and yellow peppers are preferred to contrast the green kirby cucumbers. If you were using yellow lemon cucumbers, you might want to substitute green bell peppers.

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How to Make Dill Pickles at Home This also has a DIY – how to do that video

Ingredients:
6 Glass pint jars
4 Lbs of pickling cucumbers
3 Dill heads (or 1 tbs of dill seed and several fronds of dill leaf)
4 Garlic cloves
1 Tbs of pickling spice
6 Whole black peppercorns
3 Cups of white vinegar
6 Tbs of kosher salt

Directions:
1. Wash 4 pounds of pickling cucumbers.
2. In each of 6 pint jars, put:
– 3 Dill heads (or 1 tbs of dill seed and several fronds of dill leaf)
– 4 Garlic cloves, peeled and halved
-1 Tbs of pickling spice
– 6 Whole black peppercorns
3. Bring 3 cups of water to a boil.
4. Mix in 3 cups of vinegar and 6 teaspoons of kosher salt. (You may need more of this mixture and should have extra on hand.) Keep this liquid at a roaring boil when placing the mixture into the jars.
5. Slice the cucumbers into quarter-inch rounds. Discard the ends.
6. Pack the cucumbers tightly into the jars, leaving a half-inch for headroom. Adjust the lids.
7. Place the jars immediately into the boiling water bath.
8. Process for 7 minutes.
9. Tighten the lids.
10. The lids are good if they don’t “pop” when you press down on them the next day.
** Jars that fail to properly seal should be refrigerated and eaten within the next week or so.

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Italian Pickled Vegetables – Giardiniera
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn’t be quite right without these, and they also work very well with boiled meats in the winter months. This recipe will make about 2 1/2 pounds, and though you might be tempted to put it all into one big jar, you’ll be better off using several smaller jars because the contents of an open jar loose their freshness.

Ingredients:
10 ounces (250 g) button onions, peeled and soaked in cold water for an hour
*Option: 3 or 4 small button mushrooms for each pint jar
*Option: 3 or 4 strips of red and or yellow bell pepper for color
*Option: 1 or 2 small long mild (sweet) red pepper
*Option: leeks cut into 1/2 thick round slices
*Option: 2 inch long young cucumbers
10 ounces (250 g) baby carrots, peeled and cut into sticks
10 ounces (250 g) white celery, stalks only, stripped of filaments and cut into short lengths
A medium-sized cauliflower
*Option: broccoli young and tender
1 quart (1 liter) white wine vinegar (have more handy)
A couple of bay leaves
2-3 cloves
1 teaspoon peppercorns
1 tablespoon salt
Several sterile pint jars, with lids that seal well.

Preparation:

Bring the vinegar to a boil with the herbs, spices and salt. While it’s heating separate the cauliflower florets. When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes. Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient.

Cover the jars tightly and let them cool. Store them in a cool dark place for a couple of weeks, and they’re ready for use. Expect them to keep for a year or more.

*Check lids for proper seal. After jars have cooled over night, the lids are good if they don’t “pop” when you press down on them.
** Jars that fail to properly seal should be refrigerated and eaten within the next week or so.

Why is common sense so uncommon?
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