Pickled Veggie Salad
Pickled Veggie Salad

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pickled veggie salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pickled Veggie Salad is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pickled Veggie Salad is something that I have loved my whole life. They are nice and they look fantastic.

Diced rutabaga, onions, carrots, & cauliflower pickled in vinegar, tomato, apple & spices. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl. Heat the olive oil in a small saucepan over medium heat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pickled veggie salad using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pickled Veggie Salad:
  1. Get 3 zucchini
  2. Get 3 yellow squash
  3. Make ready salt
  4. Take 2 medium carrots
  5. Make ready 1 1/2 cups cider vinegar
  6. Get 1 1/4 cups granulated sugar
  7. Make ready 1 1/2 tbsp pickling spice

Canned Spiced Pickled Beets "I found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them!" - Lori in Hibbing, MN. For canning, you should not use oil, so I skip it. Brought the brine to a boil, added vegetables and heated through.

Instructions to make Pickled Veggie Salad:
  1. Cut zucchini & squash into 1/8 inch slices. Layer in colander. Sprinkle layers with salt. Let stand in colander for 30 minutes. Rinse well. Pat dry with paper towels.
  2. Cut carrots into 1/8 inch slices.
  3. Mix vinegar, sugar, & pickling spice in saucepan. Bring to a boil over high heat. Add carrots. Bring to boil. Remove from heat. Cool to room temperature.
  4. Add zucchini & squash to carrot mixture. Mix well.
  5. Spoon vegetable mixture, including liquid, into washed & sterilized jars or airtight container. Tightly cover. Keep in refrigerator for up to 3 weeks.

Pickled vegetables work well alongside both fish and meat ingredients - their tart flavour serving to cut through richer tastes. Browse this fantastic collection of picked vegetable recipes including Marcus Wareing's vanilla pickled vegetables, Nathan Outlaw's crispy oysters with pickled vegetables, and Paul Ainsworth's venison carpaccio. Almost any vegetable can be pickled, and the shape you choose to pickle in is entirely up to you. For example, carrots can be peeled and sliced into matchsticks or coins. Cherry tomatoes are best preserved whole.

So that is going to wrap it up for this exceptional food pickled veggie salad recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!