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Quick Pickled Vegetables
Quick Pickled Vegetables

Before you jump to Quick Pickled Vegetables recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.

Almost every single “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to this. From time to time, though, you definitely do not need to make a full meal for your family or even just for yourself. Sometimes you just would like to go to the drive through along the way home and call it a day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet program? You are able to do this because most of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is how you can eat healthy and balanced when you visit the drive through.

Focus on the sides. It wasn’t that long ago that all you could get at the fast food restaurant was French Fries. Now just about all of the well-known fast food places have expanded their menus. There are plenty of salads around today. You may also choose Chili. Baked potatoes can even be ordered. You can get fruit. There are many healthy options that do not include putting something deep fried into your body. When selecting your meal from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. This helps you keep the calorie count low and lessen your fat intake.

Logic states that that one the simplest way to stay healthy is to sidestep the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a few good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need most is just to have another person do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthy decisions!

We hope you got insight from reading it, now let’s go back to quick pickled vegetables recipe. You can cook quick pickled vegetables using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Quick Pickled Vegetables:
  1. You need 1 cucumber
  2. You need 8 cup assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans, and small pods of okra
  3. Provide 1 red onion, halved and thinly sliced
  4. Use 1 large clove garlic, cut into slivers
  5. Prepare 1 tsp mustard seeds
  6. Provide 1 tsp coriander seeds
  7. Get 1 tsp white peppercorns
  8. Get 1 sprig dill or dill flowers
  9. Use 4 birds-eye peppers or 1/2 teaspoon crushed red pepper
  10. Take 6 cup distilled white vinegar
  11. Get 2 cup sugar
  12. Prepare 3/4 cup kosher salt
Instructions 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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