{"id":410,"date":"2012-06-22T00:00:00","date_gmt":"2012-06-22T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=410"},"modified":"2024-10-22T13:26:43","modified_gmt":"2024-10-22T13:26:43","slug":"2012k106k1pickled-vegetables","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2012\/06\/pickled-vegetables\/","title":{"rendered":"Pickled Vegetables"},"content":{"rendered":"
\n

\"pickled<\/p>\n

This has been an adventurous week over here. I crossed two, yes TWO<\/em>, things off my cooking bucket list!<\/p>\n

Whoa \u2013 big things!<\/p>\n

On Wednesday I cleaned and prepared mussels<\/a> for the first time. This one I\u2019m almost ashamed to admit. For the amount of mussels I\u2019ve consumed in my life, I feel like I should have gotten to this eons ago. Nevertheless, they were amazing. White wine, lemon juice, fennel seeds, garlic\u2026 you get the picture. (I used this recipe<\/a>, just not on a grill.) And yes, I ate all of them.<\/p>\n

The second kitchen feat was homemade pickled vegetables. Whaaat? I know. Crazy.<\/p>\n

\"vegetables,<\/p>\n

Or is it?<\/p>\n

<\/span><\/p>\n

After making them, I say hell no!<\/p>\n

\"garlic<\/p>\n

I used to think of pickled veggies as one of those things that just\u2026 exists. You go to the salsa bar and boom \u2013 there they are. Like croissants. Those aren\u2019t a thing you make, they\u2019re just there!<\/p>\n

\"pickling<\/p>\n

So if you\u2019re weirded out right now, I feel ya. But let me ask you two things:<\/p>\n

1. Can you boil water?<\/p>\n

2. Can you slice vegetables?<\/p>\n

If you answered yes to both those questions, you\u2019re on the road to pickle some veggies! Woooo!<\/p>\n

If you answered no\u2026 then we\u2019ll have to save that for another post I guess.<\/p>\n

\"vegetables<\/p>\n

What cured my pickling apprehension was Ted Allen\u2019s feature in a recent Food Network<\/em> issue which highlighted his new cookbook, In My Kitchen<\/em><\/a>. I looked at the recipe and thought, \u201cOh\u2026 that\u2019s it<\/em>?!\u201d<\/p>\n

So much of my life spent not<\/em> pickling!!<\/p>\n

\"pickled<\/p>\n

As I mentioned earlier, it\u2019s about as simple as pouring some hot liquid over sliced vegetables.<\/p>\n

And according to Ted, you can pickle anything<\/strong> using this method. So if you\u2019re a pickled veggie fan, I\u2019ll let you get to slicing!<\/p>\n

<\/i> Print<\/a><\/p>\n

Pickled Vegetables<\/h2>\n

<\/p>\n

Recipe from Ted Allen<\/a><\/p>\n

Ingredients<\/h3>\n
    \n
  • 10 cloves garlic, peeled <\/li>\n
  • 2 cups white vinegar <\/li>\n
  • 6 teaspoons kosher salt <\/li>\n
  • several sprigs of fresh dill <\/li>\n
  • 1 teaspoon celery seed <\/li>\n
  • 1 teaspoon coriander seed <\/li>\n
  • 1 teaspoon mustard seed <\/li>\n
  • 1\/2 teaspoon black peppercorns <\/li>\n
  • 1\/2 teaspoon pink peppercorns (if you have ’em) <\/li>\n
  • 6 kirby cucumbers, quartered lengthwise <\/li>\n
  • 6 young spring carrots, peeled and cut in half lengthwise <\/li>\n
  • 1 handful large scallion pieces or green beans <\/li>\n
  • A few pieces of cauliflower to tuck wherever they’ll fit <\/li>\n
  • 4 small hot red chiles or 2 jalapenos<\/li>\n<\/ul>\n

    Method<\/h3>\n
      \n
    1. In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.<\/li>\n
    2. In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.<\/li>\n
    3. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 3 months.<\/li>\n<\/ol>\n
      \n

      Yields<\/h3>\n

      2 quarts<\/p><\/div>\n<\/article>\n

      https:\/\/kitchenetteblog.com\/2012\/06\/pickled-vegetables\/<\/h4>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      This has been an adventurous week over here. I crossed two, yes TWO, things off my cooking bucket list! Whoa \u2013 big things! On Wednesday I cleaned and prepared mussels for the first time. This one I\u2019m almost ashamed to admit. For the amount of mussels I\u2019ve consumed in my life, I feel like I […]<\/p>\n","protected":false},"author":1,"featured_media":1298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[359,360,345,336,340,347],"tags":[92,23,232,93,233,234,27,45,235,28,208,236,237,18,399,238,21,47],"class_list":["post-410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-condiments-savory","category-gluten-free","category-quick-and-easy","category-vegetables","category-vegetarian","tag-appetizers","tag-carrots","tag-cauliflower","tag-condiments","tag-cucumbers","tag-dill","tag-garlic","tag-gluten-free","tag-green-beans","tag-green-onions","tag-jalapeno","tag-pickles","tag-pickling","tag-quick-easy","tag-re","tag-red-chiles","tag-vegetables","tag-vegetarian"],"acf":[],"yoast_head":"\nPickled Vegetables - Best Recipes Ever<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pickled Vegetables - Best Recipes Ever\" \/>\n<meta property=\"og:description\" content=\"This has been an adventurous week over here. I crossed two, yes TWO, things off my cooking bucket list! Whoa \u2013 big things! On Wednesday I cleaned and prepared mussels for the first time. This one I\u2019m almost ashamed to admit. 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