SWEET VEGETABLES RECIPE RECIPES

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SWEET PICKLED GARDEN VEGETABLES RECIPE - FOOD.COM



Sweet Pickled Garden Vegetables Recipe - Food.com image

I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.

Total Time 30 minutes

Prep Time 30 minutes

Yield 1 quart

Number Of Ingredients 8

2 lbs assorted fresh vegetables, such as Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions
2 1/2 cups water, cooled
1/4 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons sea salt
1 teaspoon pickling spices
1 teaspoon whole black peppercorn
8 sprigs fresh dill

Steps:

  • Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
  • Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
  • Cover with plastic wrap and refrigerate for 3 to 4 days before serving.

Nutrition Facts : Calories 206.7, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3504, CarbohydrateContent 50.7, FiberContent 0, SugarContent 50.2, ProteinContent 0.1

SWEET VEGETABLE KUGEL RECIPE | MYRECIPES



Sweet Vegetable Kugel Recipe | MyRecipes image

Provided by Tamara Goldis, Birmingham, Alabama

Total Time 1 hours 47 minutes

Prep Time 25 minutes

Yield Makes 8 servings

Number Of Ingredients 11

¾ cup chopped pecans
4 cups peeled and grated sweet potato (about 1 extra large)
3 cups peeled and grated carrots (about 4 large)
2 cups peeled and grated Gala apples (about 2 large)
1 cup matzo meal
½ cup margarine, melted
½ cup sugar
1 large egg, beaten
1 teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool in pan on a wire rack 15 minutes or until completely cool. Reserve 3 Tbsp. pecans. Reduce oven temperature to 325°.
  • Stir together sweet potatoes, next 9 ingredients, and remaining pecans in a large bowl until blended; spoon mixture into 8 (8-oz.) lightly greased ramekins.
  • Bake, covered, at 325° for 45 minutes. Increase oven temperature to 350°; uncover and bake 15 minutes or until edges are golden brown. Top evenly with reserved toasted pecans.

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