Pickled Recipes for Vegetables

Pickled vegetable is one of the easy preservation method for vegetable. It makes fresh and crispy vegetable to be served on sandwiches or as a snack. It’s usually preserved in vinegar or brine, and cucumbers are the most popular vegetable to be pickled so far, but you can find some experience by trying the following recipe from beets, cauliflower and onions.

If you are searching how to serve cucumber in another method and recipe, click here to review how to serve cucumber in another recipe.

This section will give you recipe on pickled vegetable. Don't worry, it's all about easy recipe to try! :) The first recipe is nade from cherry tomatoes, the next recipe is from cauliflower and the last recipe is from beet and onion.

Sweet Pickled Cherry Tomatoes

4 lb firm cherry tomatoes
3 1/2 lb sugar
2 ea lemon juice
1 ea fresh ginger root, grated
4 cups water
1 tsp pickling salt

Wash the tomatoes and prick each one in several places with the tines of a fork.

Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes.

Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.

Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.

Turn into hot jars and seal.

Yield about 6 pints.

Pickled Cauliflower

2 ea large heads cauliflower
2 c pearl onions (small white skinned onions
2 tb white mustard seeds
1 c pickling salt
1 tb celery seeds
1 c sugar
3 c white vinegar
1 ea small hot pepper

Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions.

Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.

Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.

Add the vegetables and simmer for 10 minutes or until the vegetables are barely tender.

Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.

Yield about 4 pints

Pickled Beet and Onions

7 lb medium beets
2 ts slt
1 x vinegar
3 1/2 c white vinegar
2 1/2 c sugar
1 1/2 c water
2 tb whole mixed pickling spices
2 lb medium onions

Cut off all but 2-inches of the beet tops but leave the root ends attached. Peel and slice the onions into 1/4-slices.

Heat enough water to cover beets to boiling and add beets and 2 t vinegar for each quart of water used.

Cover and heat to boiling. Cook until beets are tender 35 to 45 minutes; drain.

Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.

Heat remaining ingredients to boiling in a 6-quart Dutch oven, then reduce heat.

Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace.

Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal.

Process 30 minutes in boiling water bath.

Yield about 8 pints

NOTE:

7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.

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