Chef Meg's 4-Pack of Pickled Vegetable Recipes

By , SparkPeople Blogger
Pickling is a great way to extend the season and use up extra produce.
If heat or pressure canning is a bit intimidating to you, consider refrigerator pickles instead. You can preserve just about any fruit or vegetable in a salt and vinegar brine, then add flavor with herbs and spices.
Note: These recipes are high in salt, but they pack plenty of flavor! If you want to remove some of the salt, rinse your pickles before eating them.
With these four recipes, we went beyond basic cucumbers!

To start, I used a basic pickling mix, which you could use for a variety of vegetables.
Basic Pickling Mix
8 ounces white wine vinegar
1/2 cup water
1 teaspoon kosher salt
1 tablespoon sugar
1/2 teaspoon mustard seeds
1 teaspoon fresh thyme, washed and chopped
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon red pepper flakes
1 bay leaf

I varied the recipe slightly to create four sweet, tangy, spicy and crunchy pickles!
Chef Meg's Pickled Beets
Think you don't like beets? You'll love these tangy pickled ones!

Beets have a deep sweetness with musky earthiness.  Pickling them infuses them with the tang of an acid, heat of a pepper and freshness of an herb.  Use these pickled beets on salads along with mascarpone or ricotta cheese or as a garnish on cooked carrots or fennel.

They're also great on their own as a salty, crunchy snack.

Chef Meg's Pickled Green Beans with Dill

Beans are like zucchini and asparagus, when they are in season that's about all you eat but when they are gone they are gone.  Extend the season for beans.  Pickle them!  Serve these tasty beans as an appetizer or side dish to savory meats.

Chef Meg's Pickled Vegetables
Pickling is a great way to extend the season. The basic pickling mix can be used for just about any vegetable.

If you don't have cumin seed on hand but do have ground cumin feel free to substitute. The only difference is that your pickling liquid will have a yellow tinge in color.

Tip: When the pickling mixture really gets going hold your nose when over the saucepan!

Chef Meg's Spicy Pickled Watermelon Rind

Did you know that watermelon rind was edible? It is--we use a vegetable peeler to remove the outer layer first, then we pickle it!

Tip: Let your watermelon come to room temperature before you peel the skin off the rind. We're removing the green skin, leaving only the white rind underneath.

1. Cut off the bottom and top of the watermelon to create a flat surface to work with.

2. Use a large "Y" peeler to remove the skin. (If you don't have one use a shorter 8 inch knife. Take your time and be careful!)

3. Once the green outer skin is removed, remove the rind trying not to take any of the watermelon flesh.

4. Slice the removed rind into 1/3 inch strips or cubes.
Try serving it over grilled pork and shrimp or as an appetizer with creamy goat cheese.

What is the most unusual food you've ever pickled? What is your favorite kind of pickle?

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Dadgumit! Pickling is an "avoid" for my blood type ( AVOID: Contains component which can modify known disease susceptibility. ) According to their website: significant source of sodium and can be a source of mold contamination :-(
I would make pickled hot peppers, tomatoes, carrots, green beans, cauliflower, garlic, onions and bell peppers. I put the different varieties in quarts, pints and half pints and sold them for charities. Always sold out. They were especially popular in Africa. The cucumbers though were used as gifts for family. Report
I've never pickled anything. And I've only really had pickled cucumbers. Report
The most unusual thing I personally ever pickled was an egg! I over did it on the spices and I think that some of them are still in the fridge! Report
This year we tried pickling through the old stoneware jar method and came up with a swell way to store overabundant veggies of many varieties in a "mixed crock" using all ingredients from our yard, including salt water (purified of course) from the Gulf. Report
My Father was from South Carolina and they made watermelon preserves that were sweet.I have made some with maple and cherry flavors.I think they are an acquired taste ,but I like them just made with sugar ,you can make them with sweetener.What ever way I make them they do not last long.Good luck with all of the recipes Report
My Mother always made the best pickled beets. I have her recipe now and have friends who beg me to make pickled beets for them. I was raised on a farm where my mother feed the farm hands every day. She always pickled and canned and froze everything she could. Report
I used to make pickled watermelon rind (Grandma's recipe) as it was my Mom's favorite. I lost the recipe some years ago. (Someone borrowed the cookbook it was in, & never returned it.) I'll have to try this one! Report
I have had pickled pike (fish), and as awful as it sounds, I quite liked it. Report
My Mom used to pickle watermelon rind in the summer and then serve them with pork or pot roast in the winter. They made a very festive occasion out of a normal Sunday meal. Thanks for bringing back the memories. Report
Pickled asparagus is awesome in a Bloody Mary! Report
Growning up, my mom made dilled green tomatos with celery and peppers. They were delicious. My mouth is watering just thinking about them! Report
my grandmother used to make green tomato kosher pickles. I vary the recipe a bit and add a little heat. They are always a hit at any family gathering. Report
I love pickled okra! Report
My grandmother, in New Jersey, used to pickle green tomatos! Yum, I can still taste those now! Report
In Norfolk County (southern Ontario), pickled pumpkin is a local treat! Report
Dad used to make us save watermelon rind and he made fantastic watermelon rinds. Report
Used to get pickled carrots and green beans but I see that isn't unusual Report
Lemons for a moroccan recipe. Report
I grew up on a farm where now I look back & see we had "organic" everything & grass fed beef, free range chickens (my mother hated when they got over the fence into the yard) & raw milk from our two dairy cows. My mother made lots of pickes & I remember having to grind them to make "relish". She had old German recipes, although we were Irish. I seldom ever buy pickles now. Report
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