Pickled Vegetables

  • Active Time 10m
  • Total Time 1h 15m
  • Rating ****

Makes 3 cups


  • 3/4 cup small cauliflower florets
  • 3/4 cup small broccoli florets
  • 1/2 cup sliced, peeled carrots
  • 1/4 cup chopped green beans
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped yellow bell pepper
  • 1 1/2 medium stalks celery, sliced
  • 1/3 cup sliced fennel
  • 1 1/2 cups white vinegar
  • 1 cup water
  • 3/4 cup sugar
  • 3 bay leaves
  • 1 teaspoon black mustard seeds
  • 1 teaspoon white mustard seeds
  • 1 tablespoon chopped red chiles


Bring a large saucepan of salted water to a boil. Blanch all vegetables seperately, using a slotted spoon to remove to a bowl of very cold water. Drain the vegetables and pat dry. Spoon vegetables into a sterilized jar.

Combine vinegar, water, sugar, bay leaves and mustard seeds in a pan. Set over heat and stir to disolve sugar. Bring to a boil, reduce heat, then add chilis. Simmer for 5 minutes. Pour vinegar mixture into jar to cover vegetables completely. Cool and seal.

Serving Size = 1/4 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 878

nutrition information per serving

74 calories; 0g total fat; 0mg cholesterol; 19mg sodium; 18g carbohydrates; 2g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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