Homemade Pickled Vegetables

  • Yield 5 servings

Homemade Pickled Vegetables is a version of chow-chow or mixed pickles. It's more healthful than commercial preparations, which are usually loaded with salt and sugar.


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



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