Homemade Pickled Vegetables

  • Yield: 5 servings


Pickling Juice:
1cup cider vinegar
1cup water
1/4cup sugar
6sprigs fresh dill
1/2teaspoon dried red chili flakes
1tablespoon minced ginger root
3 garlic cloves, peeled
2 cinnamon sticks
3 bay leaves
1teaspoon ground turmeric
1teaspoon whole mustard seeds
2teaspoons kosher salt
Mixed Vegetables:
1cup cauliflower florets
1medium onion, sliced (1 cup)
2 carrots, peeled and sliced (1 cup)
1/4head sliced green cabbage (1/2 cup)
2medium zucchini, sliced (1/2 cup)
2small yellow squash (1/2 cup)
1medium red bell pepper, julienned (1/2 cup)
1medium green bell pepper, julienned (1/2 cup)
1medium cucumber, sliced (1/2 cup)


  1. To make juice: In a nonreactive saucepan, bring all ingredients to a boil over high heat. Reduce heat and simmer 10 minutes.
  2. To make vegetables: Place all the vegetables in a nonreactive bowl. Pour the hot juice over the vegetables. To assure all vegetables are submerged, place a plate with a smaller diameter than the bowl atop the vegetables and top with a weight such as an unopened can or other heavy object. Let sit at room temperature 3 hours. Cover or transfer to jars and refrigerate overnight. Will keep up to 2 weeks.

Nutritional Info *per serving

  • Calories 51
  • Fat .35g
  • Cholesterol 0mg
  • Sodium 484mg
  • Carbohydrate 12g
  • Protein 1g