Pickled Vegetables


(1 vote) 5 1

The vegetables keep well for at least 2 weeks in the refrigerator.

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Serving Size / Yield

2 pints


  • 1 C. white wine vinegar
  • 2 C. water
  • 2 Tbs. sugar
  • 2 tsp. salt
  • 1 bay leaf
  • 3 med. carrots, quartered lengthwise and cut into 1 1/2-inch lengths
  • 2 celery ribs, halved lengthwise and cut into 1 1/2-inch lengths
  • 1 red bell pepper, cut into 1-inch squares
  • 1 C. sm. cauliflower florets
  • 6 sm. pearl onions, peeled
  • 2 garlic cloves

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In a large saucepan, bring the vinegar and water to a boil. Add the sugar, salt and bay leaf. Cook, until the sugar and salt are dissolved, 1 minute. Add the vegetables and bring liquid back to a boil. Cook until vegetables are tender, but still crisp, 5 minutes. Drain the vegetables, but reserve the liquid. Divide the vegetables between two pint jars. Add the vinegar mixture. Let cool, then cover and refrigerate for 24 hours before using.

Reviews (1)

  • This is the best, I double the pickling ingredients, simmer the carrots, mushrooms, frozen pearl onions, frozen combo cauliflower/brocolli and lots of peeled garlic cloves. This is a personal taste as I don't like really crunchy pickled veggies. And the choice of veggies is up to you. I think it keeps longer than 2 weeks as long as all veggies are submerged in pickling liquid.

    Flag as inappropriate Ritzaritz  |  December 26, 2012

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