Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Pickled Vegetables Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Saturday 17 January 2015

Pickled Vegetables Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Pickled Vegetables Recipe Biography

Source:- Google.com.pk

Crisp Pickled Vegetables:-
With a rich meal, Adam Perry Lang likes serving crisp, tangy vegetables to lighten things up. He marinates them for a couple of days in a mix of vinegar, sugar and guajillo chiles for a hint of spice. The vegetables can be served as a starter or alongside the main course.
    3 cups cauliflower florets
    1/2 pound baby carrots, halved lengthwise
    1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks
    1 red bell pepper, cut into 2-by-1/2-inch matchsticks
    1 zucchini (1/2 pound), cut into 2-by-1/2-inch matchsticks
    1/2 pound yellow wax beans or green beans, cut into 2-inch lengths
    3 dried guajillo chiles, seeded and cut into thin strips
    Boiling water
    3 cups cider vinegar
    1/2 cup white wine vinegar
    3/4 cup sugar
    1 tablespoon kosher salt
    1 teaspoon coriander seeds
    1 teaspoon black peppercorns
    1 tablespoon julienned fresh ginger
    1 bay leaf
    8 garlic cloves, smashed
    Extra-virgin olive oil, for drizzling
    1/4 cup chopped flat-leaf parsley
    1/4 cup snipped chives
    In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
    In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
    Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.
    Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.
Make Ahead The drained vegetables can be refrigerated for up to 3 days.
Pickled Vegetables:-
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yield
Makes about 10 cups
active time
1 hr
total time
1 day
These vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Ingredients
For pickling liquid
    2 1/2 cups distilled white vinegar
    3 cups water
    3/4 cup sugar
    5 tablespoons kosher salt
    1 teaspoon yellow mustard seeds
    1/2 teaspoon dried hot red-pepper flakes
For vegetables
    1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)
    1 red bell pepper, cut into 1-inch pieces
    1 yellow bell pepper, cut into 1-inch pieces
    4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)
    4 celery ribs, cut into 1-inch-thick slices (3 cups)
    1 cup drained bottled whole peperoncini (4 oz)
    1 cup large brine-cured green olives (preferably Sicilian; 6 oz)
    1/2 cup oil-cured black olives (6 oz)
Preparation
Make pickling liquid:
Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
Cook vegetables:
Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
Cooks' notes: •Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste to recipes with acidic ingredients.
•Pickled vegetables keep, covered and chilled, 1 week.
Pickled Vegetables:-
Ingredients
Servings: 6-8
    1 pound fresh (or frozen, thawed) pearl onions
    3 cups white wine vinegar
    1/4 cup sugar
    1 1/2 tablespoons kosher salt plus more
    10 whole black peppercorns
    2 garlic cloves
    1 bay leaf
    1 sprig rosemary
    2 bunches radishes, trimmed
    2 bunches 1-inch-diameter baby beets, trimmed
    Olive oil (for drizzling)
    Freshly ground black pepper
    1/2 cup coarsely chopped flat-leaf parsley
Preparation
prep: 1 min total: 9 min
    If using fresh onions, place in a medium heatproof bowl. Pour hot water over to cover; let stand for 20 minutes. Peel onions, leaving some root end attached; set aside.
    Bring vinegar, sugar, 1 1/2 Tbsp. salt, next 4 ingredients, and 2 cups water to a boil in a large saucepan; reduce heat to medium; simmer for 3 minutes. Add onions; simmer until crisp-tender, 8–12 minutes. Using a slotted spoon, transfer onions to a small heatproof bowl. Return pickling liquid to a boil, adding more water if needed to cover vegetables; cook radishes until crisp-tender, 12–13 minutes. Transfer radishes to another small heatproof bowl.
    Pour hot pickling liquid over onions and radishes to cover. (It's important to pickle the onions and radishes first. The liquid will turn purple when the beets are cooked in it.) Bring remaining pickling liquid to a boil; add beets and cook until crisp-tender, about 15 minutes. Transfer beets to a third small heatproof bowl. Pour pickling liquid over to cover; discard remaining liquid.
    Let vegetables cool. Cover and chill overnight or up to 1 week ahead.
    Drain vegetables and cut into bite-size pieces, if desired; return to individual bowls. Drizzle vegetables with oil and season with salt and pepper. Garnish with parsley.

Pickled Vegetables Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics