Best 2 Mixed Pickled Vegetables Recipes

Mixed pickled vegetables are a delicious and versatile dish that can be enjoyed as a side dish, snack, or condiment. They are made with a variety of vegetables, such as cucumbers, carrots, onions, and peppers, which are pickled in a vinegar-based solution. The vegetables are typically seasoned with spices and herbs, such as garlic, dill, and mustard seeds. Mixed pickled vegetables are a great way to add flavor and crunch to your meals. They are also a good source of vitamins and minerals.

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GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A

Giardiniera -- Mixed Pickled Vegetables for Canning -- U S D A image

A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation.

Provided by Molly53

Categories Vegetable

Time 3h20m

Yield 10 pints

Number Of Ingredients 14

Ingredients

4 lbs pickling cucumbers (of 4- to 5-inch, washed, cut off 1/16-inch from blossom end or discard and cut cukes into 1-inch sli)
2 lbs small onion, peeled and quartered
4 cups celery (cut into 1-inch pieces)
2 cups carrots (1/2-inch pieces)
2 cups sweet red peppers (peeled, seeded and cut into 1/2-inch pieces)
2 cups cauliflower florets
5 cups white vinegar (5 percent)
1/4 cup prepared mustard
1/2 cup canning salt or 1/2 cup pickling salt
3 1/2 cups sugar
3 tablespoons celery seeds
2 tablespoons mustard seeds
1/2 teaspoon whole cloves
1/2 teaspoon ground turmeric

Steps:

Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
In 8-quart kettle, combine vinegar and mustard and mix well.
Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
Bring to a boil.
Drain vegetables and add to hot pickling solution.
Cover and slowly bring to a boil.
Drain vegetables but save pickling solution.
Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
Add pickling solution, leaving 1/2-inch headspace.
Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.

MIXED PICKLED VEGETABLES

Mixed Pickled Vegetables image

Categories Vegetable Boil

Yield fills 2 pint jars

Number Of Ingredients 11

Ingredients

3 scant cups cleaned vegetables and fruits, sliced 1/4 inch thick, such as: red onions; carrots; beets; radishes; cucumber; scallions (trimmed to 2-inch lengths); whole smashed garlic cloves; rutabaga; green tomatoes; unripe mangoes; Fuyu persimmons
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
2 dried bay leaves
1 teaspoon allspice berries
2 shallots, quartered
Pinch of red pepper flakes
2 1/2 cups white wine vinegar
2 tablespoons honey
4 teaspoons kosher salt

Steps:

Divide the vegetables, mustard seeds, coriander seeds, peppercorns, bay leaves, allspice, shallots, and red pepper flakes evenly between 2 sanitized pint jars, leaving 1/2 inch of headspace at the top of the jar.
In a saucepan, bring the vinegar, honey, and salt to a boil, stirring to dissolve the honey and salt. Boil for 1 minute. Pour the hot vinegar into the jars, fully immersing the vegetables. There may be a little extra pickling liquid left over.
Let cool to room temperature, seal, and refrigerate. The pickles are ready to eat after 2 weeks and will keep in the refrigerator for up to 2 months.
Basic Canning
Canning is a straightforward process that experienced veterans can do instinctively. It's fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.

Tips:

Choose fresh, crisp vegetables: This will ensure that your pickles are crunchy and flavorful.
Use a variety of vegetables: This will give your pickles a more complex flavor and texture.
Soak the vegetables in salt water before pickling: This will help to draw out any bitterness and make the vegetables more tender.
Use a clean glass jar or container: This will help to prevent contamination and ensure that your pickles stay fresh.
Store the pickles in a cool, dark place: This will help to preserve their flavor and texture.

Conclusion:

Mixed pickled vegetables are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover vegetables. With so many different recipes to choose from, there is sure to be a mixed pickled vegetable recipe that you will love. So get creative and experiment with different flavors and combinations of vegetables. You may just be surprised at how delicious pickled vegetables can be!