#pickledvegetables

Crunchy, tangy, and packed with flavor, this Pickled Asparagus is an easy refrigerator pickle recipe you'll want to keep stocked all season long! Fresh asparagus spears are brined with vinegar, garlic, and seasonings for a crisp, zesty snack that's perfect for charcuterie boards, salads, sandwiches, burgers, and Bloody Mary garnishes.

No canning required—just simple ingredients and big flavor. Plus, it's a great way to preserve fresh spring asparagus and enjoy it for weeks!

Experience the vibrant flavors of a Banh Mi sandwich in burger form. This Rainbow Banh Mi Burger features a juicy patty topped with a colorful array of pickled veggies, fresh herbs, and a spicy mayo sauce.

Ingredients: 1 lb ground beef or plant-based burger patty. 4 burger buns. 1 cup pickled daikon and carrots. 1 cucumber, thinly sliced. 1/2 cup fresh cilantro leaves. 4 red leaf lettuce leaves. 1 jalapeo pepper, thinly sliced. 1/4 cup mayonnaise. 1 tbsp Sriracha sauce. 1 tbsp soy sauce. 1 clove garlic, minced. 1 tsp sugar. 1 tsp vegetable oil. Salt and pepper to taste.

Instructions: Put Sriracha sauce, minced garlic, soy sauce, and sugar in a small bowl. Mix them together to make spicy mayo. Put away. Set the grill or a pan over medium-high heat to get them hot. Add salt and pepper to the burger patties, and then cook them on a grill or in a pan until they're done the way you like. Fry or grill the burger buns for a few seconds on each side while the patties are cooking. On the bottom half of each bun, spread a lot of the spicy mayo. After putting the cooked burger patty on top of the mayo, cover it with a lettuce leaf. Pickled daikon and carrots, cucumber slices, jalapeo slices, and fresh cilantro leaves should be put on top of the patty. To finish the burger, put the top half of the bun on top of the assembled ingredients. Enjoy the Rainbow Banh Mi Burger while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Spice up your Mexican meal with these delicious spicy pickled vegetable nachos. They're perfect for sharing with friends and family and make a great addition to any fiesta!

Ingredients: 1 cup spicy pickled vegetables e.g., jalapeos, carrots, onions. 1 bag of tortilla chips. 1 1/2 cups shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup guacamole. 1/4 cup sliced black olives. 1/4 cup sliced green onions. 1/4 cup sliced jalapeos optional, for extra heat. 1 lime, cut into wedges.

Instructions: Preheat your oven to 350F 175C. Spread a layer of tortilla chips on a baking sheet or oven-safe platter. Sprinkle half of the shredded cheddar cheese evenly over the chips. Layer the spicy pickled vegetables on top of the cheese. Add another layer of tortilla chips on top of the vegetables. Sprinkle the remaining shredded cheddar cheese over the second layer of chips. Place the nachos in the oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly. Remove the nachos from the oven and let them cool slightly. Top the nachos with diced tomatoes, chopped cilantro, sour cream, guacamole, sliced black olives, sliced green onions, and optional sliced jalapeos. Serve the spicy pickled vegetable nachos hot, with lime wedges on the side for an extra burst of flavor.

Prep Time: 15 minutes

Cook Time: 12 minutes

You can enjoy the flavors of a Banh Mi on a tasty pizza with chicken meatballs, pickled vegetables, and a spicy sriracha mayo sauce. This one-of-a-kind skillet pizza will satisfy your hunger!

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup chopped cilantro. 1/4 cup chopped mint. 2 cloves garlic, minced. 1 tsp ginger, minced. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup mayonnaise. 2 tbsp sriracha sauce. 1 pre-made pizza dough. 1/2 cup pickled carrots and daikon radish. 1/4 cup sliced cucumber. 1/4 cup sliced jalapeno peppers. 1/4 cup fresh cilantro leaves. 1/4 cup chopped scallions. 1/4 cup chopped peanuts. 2 tbsp soy sauce.

Instructions: Preheat your oven to 475F 245C. In a bowl, combine ground chicken, breadcrumbs, cilantro, mint, minced garlic, minced ginger, salt, and black pepper. Form into small meatballs. Heat a skillet over medium-high heat and cook the chicken meatballs until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside. Roll out the pre-made pizza dough into a circle and transfer it to the skillet. Spread mayonnaise and sriracha sauce on the dough as the base. Evenly distribute the cooked chicken meatballs, pickled carrots, daikon radish, sliced cucumber, and sliced jalapeno peppers over the pizza. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the toppings are heated through. Remove from the oven and garnish with fresh cilantro leaves, chopped scallions, chopped peanuts, and a drizzle of soy sauce. Slice and serve your Chicken Meatball Banh Mi Skillet Pizza immediately.

Prep Time: 20 minutes

Cook Time: 20 minutes

A fresh take on traditional pasta dishes is bean thread noodles with pickled vegetables. When you mix the sour pickled vegetables with the salty dressing, you get a tasty and filling meal.

Ingredients: 200g bean thread noodles. 1 cup pickled vegetables carrots, cucumbers, radishes. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon minced ginger. 2 cloves garlic, minced. 2 green onions, chopped. 1 tablespoon sesame seeds, for garnish. Salt and pepper to taste.

Instructions: For 5 to 7 minutes, soak bean thread noodles in hot water until they get soft. Remove the water and set it aside. Cut up the ginger and garlic and put them in a small bowl. Add the soy sauce, rice vinegar, sesame oil, honey, and mix everything together. Put the cooked bean thread noodles, pickled vegetables, chopped green onions, and the dressing you made together in a large bowl. Toss until everything is well mixed. Add pepper and salt to taste. Add sesame seeds as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Pulled Pork Banh Mi is a Vietnamese-inspired sandwich that combines tender pulled pork with tangy pickled vegetables and spicy sriracha mayo, all packed into a crusty baguette. It's a delicious fusion of flavors and textures.

Ingredients: 1 lb pulled pork. 4 small baguettes or sandwich rolls. 1 cup pickled vegetables carrots, daikon radish, cucumber. 1/4 cup mayonnaise. 2 tbsp sriracha sauce. Fresh cilantro leaves. Sliced jalapenos optional. Soy sauce optional.

Instructions: Slice the baguettes or sandwich rolls in half lengthwise. Mix mayonnaise and sriracha sauce in a small bowl. Spread the sriracha mayo on both halves of the bread. Layer pulled pork on the bottom half of each sandwich. Top the pork with pickled vegetables. Add cilantro leaves and sliced jalapenos if desired. Drizzle with soy sauce if desired. Close the sandwiches and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

pancharga pickle. When pickles are allowed to ferment naturally, they develop beneficial bacteria (probiotics) that are good for gut health. Read full recipe

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