Easiest Way to Make Quick Quick Pickled Vegetables

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, How to Make Super Quick Homemade Quick Pickled Vegetables. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Quick Pickled Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Quick Pickled Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Quick Pickled Vegetables is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Quick Pickled Vegetables using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Quick Pickled Vegetables:

1. 1 cucumber
2. 8 cup assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans, and small pods of okra
3. 1 red onion, halved and thinly sliced
4. 1 large clove garlic, cut into slivers
5. 1 tsp mustard seeds
6. 1 tsp coriander seeds
7. 1 tsp white peppercorns
8. 1 sprig dill or dill flowers
9. 4 birds-eye peppers or 1/2 teaspoon crushed red pepper
10. 6 cup distilled white vinegar
11. 2 cup sugar
12. 3/4 cup kosher salt

Steps to make to make Quick Pickled Vegetables

1. Remove alternating strips of peel from cucumbers. Cut into 1/4 inch slices, set aside.
2. Bring a large pot of salted water to a rolling boil over high heat. Make an ice water bath by filling a large bowl halfway with ice and water. Set aside. Place 8 cups assoeted vegetables in boiling water, let cook until they are vibrant in color but still firm, 1-2 minutes. Drain vegetables well in a colander, and then set colander with vegetables in the ice water bath (to set the color and stop the cooking process), making sure the vegetables are submerged. Drain well. Set aside.
3. Place half of red onion, garlic, mustard seeds, coriander seeds, and peppercorns in the bottom of a large sealable bowl or jar. Transfer blanched vegetables to the jar, layering to alternate the color and texture. Layer in remaining half of onion, cucumber, dill and peppers.
4. In a large saucepan, combine vinegar, sugar and salt over medium high heat. Cook until mixture comes to just under a boil. Pour mixture directly over vegetables and spices. (Depending on size of container and size of vegetables, you may not use all of vinegar mixture.) Let cool to room temperature. Cover or seal, and store in the refrigerator, stirring occasionally, for at least 48 hours and up to 1 month.

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