You are here: Home » Recipes » Homemade Pickled Vegetables Homemade Pickled Vegetables Recipe by Relish Contributor 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. PrintEmail Ingredients Pickling Juice:1 cup cider vinegar1 cup water1/4 cup sugar6 sprigs fresh dill1/2 teaspoon dried red chili flakes1 tablespoon minced ginger root3 garlic cloves, peeled2 cinnamon sticks3 bay leaves1 teaspoon ground turmeric1 teaspoon whole mustard seeds2 teaspoons kosher saltMixed Vegetables:1 cup cauliflower florets1 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) Instructions To make juice: In a nonreactive saucepan, bring all ingredients to a boil over high heat. Reduce heat and simmer 10 minutes. 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.