Pickled Garden Vegetables

Pickled Garden Vegetables

4.6 of 5 (11)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 50.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 898.1 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.6 g

View full nutritional breakdown of Pickled Garden Vegetables calories by ingredient
Report Inappropriate Recipe

Submitted by:


Pickling is a great way to extend the season. The basic pickling mix can be used for just about any vegetable. Pickling is a great way to extend the season. The basic pickling mix can be used for just about any vegetable.
Number of Servings: 8


    Pickling Mix:
    16 ounces white wine vinegar
    1 cup water
    1 tablespoon kosher salt
    1 tablespoon sugar
    1 teaspoon mustard seeds
    2 teaspoons fresh thyme, washed and chopped
    1 teaspoon black peppercorns
    1 teaspoon cumin seeds
    1/2 teaspoon red pepper flakes
    2 bay leaves

    2 large carrots sliced on the diagonal
    1/2 head cauliflower, broken into bite size florets
    12 pearl onions, peeled, sliced in half
    4 banana peppers, sliced in half, seeds removed
    4 garlic cloves, skin removed
    1 cup grape tomatoes


If you don't have cumin seed on hand but do have ground cumin feel free to substitute. The only difference is that your pickling liquid will have a yellow tinge in color.

Tip: When the pickling mixture really gets going hold your nose when over the saucepan!


Place all the pickling mix ingredients in a non-reactive saucepan, bring to a boil and reduce to simmer. Cook for 5 minutes.

Add all the vegetables except the tomatoes to the saucepan. Simmer for 3-4 minutes.

Remove the pickled vegetables from heat and allow to cool to room temperature. Add the tomatoes. Pack into glass jars and seal with lids and rings. Refrigerate for 24 hours before serving.

These will keep for two weeks in the refrigerator. NOTE: This is NOT a long-term storage recipe.

Serving Size: Makes 4 cups, 1/4 cup per serving

Rate This Recipe

Member Ratings For This Recipe

  • 3 of 3 people found this review helpful
    I used this recipe for making pickled eggs,it turned out really good. - 3/7/13

    Was this review helpful?   yes  No

  • 2 of 2 people found this review helpful
    LOVELYLINDA491, I can pickled veggies all the time--just like when you do pickles. I water bath them for 40 minutes for quarts. The vinegar will keep them. I'm still eating pickled vegetables that I made last summer. - 8/30/15

    Was this review helpful?   yes  No

  • 1 of 1 people found this review helpful
    This is just what I've been looking for. What is a non-reactive sauce pan? - 8/30/15

    Was this review helpful?   yes  No
  • Thanks for sharing - 4/14/18

    Was this review helpful?   yes  No
  • Please be aware of the sodium content. - 4/13/18

    Was this review helpful?   yes  No
See All Comments
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.