Good recipe for a salad with pickled/marinated vegetables?
June 30, 2015 1:32 PM Subscribe
I have a craving for salads with marinated or quick-pickled vegetables. You know, where the vegetables end of kind of soft and vinegary and yummy. I'm having a hard time finding anything that sounds really good and properly explanatory online. Please give me your recipes, links, or just your pickled-salads-101 if you're in the know!
The simplest and best one I know is to slice a cucumber as thin as humanly possible (I use a mandolin), take a cup of vinegar, stir in 1/4 cup of sugar, a dash of salt and maybe 1 teaspoon of dill. Dump the cuke in that and let it chill in the fridge for anywhere from 1-12 hours.
posted by Rock Steady at 1:37 PM on June 30, 2015 [2 favorites]
posted by Rock Steady at 1:37 PM on June 30, 2015 [2 favorites]
I don't have a recipe to hand (and the ones I'm finding on Google don't look like they have quite the right proportions), but I've always been fond of a cabbage salad I get in Middle Eastern restaurants. It's just chopped/shredded cabbage (not as finely shredded as coleslaw) with lemon juice, olive oil, a lot of crushed garlic, and salt. Chopped parsley wouldn't hurt either. Just add the dressing components to taste, but make it on the dry side as the salt will likely draw some liquid out of the cabbage as it sits.
Leave it in the fridge for several hours to soften up; I've left containers of it in the fridge for a couple days with no problems. It's great once the dressing has caused the cabbage to soften and pickle a little bit.
posted by mister pointy at 1:42 PM on June 30, 2015
Leave it in the fridge for several hours to soften up; I've left containers of it in the fridge for a couple days with no problems. It's great once the dressing has caused the cabbage to soften and pickle a little bit.
posted by mister pointy at 1:42 PM on June 30, 2015
I really like quick-pickling thinly sliced shallots (in white wine vinegar is my favorite, but any vinegar will probably do; just cover them with the vinegar for at least 30 minutes) and using them in place of red onion in green salads. I use the leftover pickling vinegar in the vinaigrette for the salad.
posted by jaguar at 1:51 PM on June 30, 2015
posted by jaguar at 1:51 PM on June 30, 2015
You need some đồ chua in your life! It's a 50/50 mix of pickled daikon and carrot matchsticks.
Serve it over your favorite salad green -- I like a mix of spinach and arugula -- mixed with some chopped cilantro, mint, and/or Thai basil, or (even better) over rice vermicelli to make a bowl of bun noodle salad. So delicious, and perfect for summer.
posted by divined by radio at 1:58 PM on June 30, 2015 [4 favorites]
Serve it over your favorite salad green -- I like a mix of spinach and arugula -- mixed with some chopped cilantro, mint, and/or Thai basil, or (even better) over rice vermicelli to make a bowl of bun noodle salad. So delicious, and perfect for summer.
posted by divined by radio at 1:58 PM on June 30, 2015 [4 favorites]
Radish and Arugula Salad With Honey, Almonds and Mint
A Washington Post Food section recipe. A huge hit at my house. Easy to make. I'm not sure it's actually "pickling" the radishes, but it is FANTASTIC.
posted by kuanes at 2:05 PM on June 30, 2015
A Washington Post Food section recipe. A huge hit at my house. Easy to make. I'm not sure it's actually "pickling" the radishes, but it is FANTASTIC.
posted by kuanes at 2:05 PM on June 30, 2015
This Mediterranean salad from Smitten Kitchen has quick-pickled onions and is a huge hit at every summer party I bring it to.
posted by charmedimsure at 2:20 PM on June 30, 2015 [1 favorite]
posted by charmedimsure at 2:20 PM on June 30, 2015 [1 favorite]
I love vinegary coleslaw. Make your dressing in the bottom of the bowl: red wine vinegar, oil (I use olive oil as I like the flavor, but neutral oil is fine as well), salt, fresh ground black pepper, a dash of cayenne or red chili flakes, thinly sliced scallion and thinly sliced celery. Mix and put aside. Shred your cabbage and add and mix into the dressing in batches. Then, let it sit for about 30-45 minutes. Let it sit less for crunchier salad or longer for a slightly softer pickled/wilted texture. It's so simple and so good.
posted by quince at 2:26 PM on June 30, 2015 [1 favorite]
posted by quince at 2:26 PM on June 30, 2015 [1 favorite]
I marinate quartered white mushrooms in red wine vinegar and olive oil, with diced red pepper and your typical aromatics of green onion, salt, pepper, garlic, and herbs of your choice. Pretty yummy after it sits for several hours. After the second day it starts to get too soft, so best to eat up to 12-24 hours after making.
posted by Liesl at 3:31 PM on June 30, 2015 [1 favorite]
posted by Liesl at 3:31 PM on June 30, 2015 [1 favorite]
Peeled, sliced, cucumber, vinegar (rice wine vinegar is nice, so is cider vinegar), a little water, a little soy, a few drops of toasted sesame oil, salt, pepper.
posted by theora55 at 4:03 PM on June 30, 2015
posted by theora55 at 4:03 PM on June 30, 2015
No recipe on hand; Russian cuisine likely has lots of things to satisfy your pickle craving.
posted by feckless fecal fear mongering at 4:12 PM on June 30, 2015
posted by feckless fecal fear mongering at 4:12 PM on June 30, 2015
Achat/achar, sweet, sour, spicy, and peanutty. Something like this (I don't care for green beans in it though) or better yet this. Sambal is available jarred.
Also, while not a vegetable, pickled grapes are awfully good in a salad.
posted by notquitemaryann at 4:30 PM on June 30, 2015 [1 favorite]
Also, while not a vegetable, pickled grapes are awfully good in a salad.
posted by notquitemaryann at 4:30 PM on June 30, 2015 [1 favorite]
Recently I've been eating lentils with minced onion and garlic and this amazing Red Beet and Cabbage Sauerkraut from Wild Brine.
And I admit I have stolen a few forkfuls of the sauerkraut straight from the jar.
posted by mibo at 4:37 PM on June 30, 2015
And I admit I have stolen a few forkfuls of the sauerkraut straight from the jar.
posted by mibo at 4:37 PM on June 30, 2015
Pickled carrots! from Smitten Kitchen, we eat these straight from the jar. Seconding pickled red onions. And, not a recipe but I've been eating sandwiches with kimchee, tofu and mayonnaise and they are outstanding.
posted by five_cents at 4:55 PM on June 30, 2015
posted by five_cents at 4:55 PM on June 30, 2015
Store-bought giardiniera -- Italian pickled vegetables -- is pale and salty, and all the vegetables taste alike. But Lidia Bastianich has a recipe that's just right -- vegetables are crisp-tender and there's just the right amount of salt. You can serve after marinating a short time, or let it steep.
posted by wryly at 5:10 PM on June 30, 2015 [2 favorites]
posted by wryly at 5:10 PM on June 30, 2015 [2 favorites]
I get a can of four bean mix, drain and rinse, then add whatever pickled stuff I have and some fresh tomato and cucumber (if I have it). Add olive oil and red wine vinegar, and that's it.
Whenever I make it I'm reminded that it doesn't look like much, but it's super yummy and keeps for a few days in the fridge.
posted by Youremyworld at 5:51 PM on June 30, 2015
Whenever I make it I'm reminded that it doesn't look like much, but it's super yummy and keeps for a few days in the fridge.
posted by Youremyworld at 5:51 PM on June 30, 2015
I love my quick pickled broccoli, which is odd because I have no particular loyalty to broccoli otherwise. They florets just pickled so quickly and nicely!
Water, sugar, salt, apple cider vinegar (Bragg's is my fave), plus a pinch of hot peppers, coriander seeds, cumin seeds, half a bay leaf, pepper corns... and then anything else that wandered by, or not.
Sometimes garlic, but I didn't find it made as big a difference as you'd expect. Coriander, cumin, bay, peppers were the main things.
posted by small_ruminant at 6:02 PM on June 30, 2015
Water, sugar, salt, apple cider vinegar (Bragg's is my fave), plus a pinch of hot peppers, coriander seeds, cumin seeds, half a bay leaf, pepper corns... and then anything else that wandered by, or not.
Sometimes garlic, but I didn't find it made as big a difference as you'd expect. Coriander, cumin, bay, peppers were the main things.
posted by small_ruminant at 6:02 PM on June 30, 2015
Fuschia Dunlop has a great recipe for "smacked cucumbers" which are sour, garlicky and delicious. This recipe is pretty close to the book. Rice vinegar is awesome for pickles, so get some if you don't already have some.
Learn my from my mistakes and - if you trim the ends of the cucumbers before smacking - make sure that they're pointed away from your face when you wallop them. Cucumber bukkake is hilarious but a PITA to clean up.
posted by ninazer0 at 6:49 PM on June 30, 2015 [1 favorite]
Learn my from my mistakes and - if you trim the ends of the cucumbers before smacking - make sure that they're pointed away from your face when you wallop them. Cucumber bukkake is hilarious but a PITA to clean up.
posted by ninazer0 at 6:49 PM on June 30, 2015 [1 favorite]
The couscous, snap pea, and radish salad from this link is making me happy. (So is the salad with roasted beets, snap peas and bread, but that doesn't have anything pickled in it.)
posted by EmpressCallipygos at 8:06 PM on June 30, 2015
posted by EmpressCallipygos at 8:06 PM on June 30, 2015
YMMV, but in the Hispanic section of my grocery store they sell cans of mixed pickled carrots, onions, and jalapeños. This makes an awesome brine for shredded cabbage that makes a completely different sort of cole slaw. I don't really have a recipe other than brine and a raw cole slaw mix, and maybe some black pepper.
posted by estelahe at 8:12 PM on June 30, 2015
posted by estelahe at 8:12 PM on June 30, 2015
Daikon radish peeled, sliced, and very heavily salted will self-pickle in an hour or so. A lot of water comes out, which (a) gets rid of most of the salty taste and (b) will help keep the pickle fresh if you want to store it. I recommend coarse koshering salt, because you can just brush off any granules that don't dissolve. The same technique works for other radishes too, but daikon is the easiest to peel and slice.
A really tasty and pretty pickle can be made with red radishes. Cut off the leaves and the stringy root, wash them well, but don't peel them. Put them in a jar or deep bowl, and pour over them a hot pickling liquid made from 50/50 water and vinegar, plus a tablespoon of salt and and a tablespoon of sugar per cup of pickling liquid. If you leave this overnight the whole radish will turn pink from the natural color in the skins. They're really gorgeous and they'll keep in your fridge for ages.
posted by Joe in Australia at 11:59 PM on June 30, 2015 [1 favorite]
A really tasty and pretty pickle can be made with red radishes. Cut off the leaves and the stringy root, wash them well, but don't peel them. Put them in a jar or deep bowl, and pour over them a hot pickling liquid made from 50/50 water and vinegar, plus a tablespoon of salt and and a tablespoon of sugar per cup of pickling liquid. If you leave this overnight the whole radish will turn pink from the natural color in the skins. They're really gorgeous and they'll keep in your fridge for ages.
posted by Joe in Australia at 11:59 PM on June 30, 2015 [1 favorite]
Yessssssss pickles. I love this question so much.
How about a nice picked cucumber with salt and sugar or one with less salt and no sugar? There's also one with vinegar.
There's also broccoli pickles.
And there's picked salad, honey mustard pickles (three hours), All-season shredded vegetable pickle-salad (a Japanese ingredient is required), sweet and sour pickles and probably more on that same website.
posted by Ms. Moonlight at 2:31 AM on July 1, 2015 [1 favorite]
How about a nice picked cucumber with salt and sugar or one with less salt and no sugar? There's also one with vinegar.
There's also broccoli pickles.
And there's picked salad, honey mustard pickles (three hours), All-season shredded vegetable pickle-salad (a Japanese ingredient is required), sweet and sour pickles and probably more on that same website.
posted by Ms. Moonlight at 2:31 AM on July 1, 2015 [1 favorite]
This is one of my favorites:
Marinated vegetable salad
3 cups diagonally sliced carrot (about 1 pound)
2 cups (2-inch) julienne-cut zucchini
1 cup vertically sliced red onion
1/2 cup (2-inch) julienne-cut red bell pepper
1/4 cup red wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 tablespoon water
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Place carrots in a microwave-safe dish; cover with plastic wrap. Microwave at high 4 minutes or until crisp-tender; cool.
Place zucchini in a microwave-safe dish; cover with plastic wrap. Microwave at high 1 1/2 minutes or until crisp-tender; cool.
Combine the sliced carrot, zucchini pieces, sliced onion, and bell pepper pieces in a large bowl. Combine the vinegar and the remaining ingredients in a small bowl, stirring with a whisk. Pour the vinegar mixture over the vegetables, tossing to coat. Cover the vegetables, and marinate in refrigerator for 2 hours.
posted by newsomz at 4:56 AM on July 2, 2015
Marinated vegetable salad
3 cups diagonally sliced carrot (about 1 pound)
2 cups (2-inch) julienne-cut zucchini
1 cup vertically sliced red onion
1/2 cup (2-inch) julienne-cut red bell pepper
1/4 cup red wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 tablespoon water
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Place carrots in a microwave-safe dish; cover with plastic wrap. Microwave at high 4 minutes or until crisp-tender; cool.
Place zucchini in a microwave-safe dish; cover with plastic wrap. Microwave at high 1 1/2 minutes or until crisp-tender; cool.
Combine the sliced carrot, zucchini pieces, sliced onion, and bell pepper pieces in a large bowl. Combine the vinegar and the remaining ingredients in a small bowl, stirring with a whisk. Pour the vinegar mixture over the vegetables, tossing to coat. Cover the vegetables, and marinate in refrigerator for 2 hours.
posted by newsomz at 4:56 AM on July 2, 2015
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pour white vinegar over the spices and heat until it JUST boils. pour the hot vinegar over the jalapeños in the jar and refrigerate until cold. lasts for about 2 weeks in the fridge, since it's not canned but just a quick pickle.
this doesn't really work with other vinegars - my lazy don't-wanna-go-to-the-store ass has tried, and they're all too funky. it will work with other produce besides jalapenos, though.
-LIME-PICKLED RED ONIONS: thinly slice red onions, cover with lime juice in a jar or small tupperware. it will take a lot of limes, heads up. this sounds too easy to be incredible as they are but omg. pairs really well with fatty pork like cochinita pibil or carnitas, but good on literally anything.
posted by Juliet Banana at 1:36 PM on June 30, 2015 [4 favorites]