Best 2 Mixed Vegetable Pickles Recipes
Mixed vegetable pickles are a delightful and versatile condiment that can add a burst of flavor and tang to any meal. Their origins can be traced back centuries to various cultures, where resourceful cooks discovered the art of preserving vegetables using vinegar, salt, and spices. Whether you prefer a sweet, tangy, spicy, or mild pickle, there's a recipe out there to suit your palate. This article will guide you through the process of creating your own mouthwatering mixed vegetable pickles, providing step-by-step instructions and tips to ensure a successful pickle-making journey.
Here are our top 2 tried and tested recipes!
SMALL BATCH MIXED VEGETABLE MUSTARD PICKLES
This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals.
Provided by Chef burnt toast
Categories Canadian
Time 1h20m
Yield 5 quarts
Number Of Ingredients 12
Steps:
- Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
- After 24 hours, drain the vegetables well, and rinse them well.
- Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
- Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.
Nutrition Facts : Calories 611, Fat 2.3, SaturatedFat 0.2, Sodium 11362.6, Carbohydrate 142.4, Fiber 3.8, Sugar 124.8, Protein 5.2
MIXED VEGETABLE PICKLES
These refrigerator pickles are easy and versatile. The recipe calls for cauliflower and carrots but you can use any equivalent amount of cucumbers, broccoli, peppers, brussels sprouts, baby squash or baby zucchini. These will keep for several weeks in the refrigerator. This recipe comes from the Chicago Tribune Good Eating section. Prep time does not include standing and chilling time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 4 half pints
Number Of Ingredients 12
Steps:
- Arrange cauliflower and carrots in four half-pint canning jars; set aside.
- Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
- Turn off heat; let steep 5 minutes.
- Pour mixture over the vegetables to cover.
- Cover jars tightly; cool to room temperature, about 1 hour.
- Refrigerate at least three days before serving.
Tips for Making Mixed Vegetable Pickles:
- Choose fresh, firm vegetables. This will ensure that your pickles have a crisp texture and good flavor.
- Use a variety of vegetables. This will add color and flavor to your pickles.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Use a clean jar or container for storing your pickles. This will help to prevent contamination.
- Make sure the jar or container is completely sealed before storing it. This will help to keep the pickles fresh.
Conclusion:
Mixed vegetable pickles are a delicious and versatile condiment that can be enjoyed in many ways. They can be used as a topping for sandwiches and salads, or as a side dish to grilled or fried foods. They can also be used as an ingredient in other dishes, such as stir-fries and curries. With a little planning and effort, you can easily make your own mixed vegetable pickles at home. So next time you're looking for a new and exciting way to enjoy your vegetables, give this recipe a try!
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