Mixed Pickled Vegetables Recipe

Name: Mixed Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 scant cups cleaned vegetables and fruits, sliced 1/4 inch thick, such as: red onions; carrots; beets; radishes; cucumber; scallions (trimmed to 2-inch lengths); whole smashed garlic cloves; rutab…; 2 teaspoons mustard seeds; 2 teaspoons coriander seeds; 1 teaspoon black peppercorns; 2 dried bay leaves; 1 teaspoon allspice berries; 2 shallots, quartered; Pinch of red pepper flakes; 2 1/2 cups white wine vinegar; 2 tablespoons honey; 4 teaspoons kosher salt

Servings: persons

3 scant cups cleaned vegetables and fruits, sliced 1/4 inch thick, such as: red onions; carrots; beets; radishes; cucumber; scallions (trimmed to 2-inch lengths); whole smashed garlic cloves; rutabaga; green tomatoes; unripe mangoes; Fuyu persimmons
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
2 dried bay leaves
1 teaspoon allspice berries
2 shallots, quartered
Pinch of red pepper flakes
2 1/2 cups white wine vinegar
2 tablespoons honey
4 teaspoons kosher salt

1
Divide the vegetables, mustard seeds, coriander seeds, peppercorns, bay leaves, allspice, shallots, and red pepper flakes evenly between 2 sanitized pint jars, leaving 1/2 inch of headspace at the top of the jar.
2
In a saucepan, bring the vinegar, honey, and salt to a boil, stirring to dissolve the honey and salt.
3
Boil for 1 minute.
4
Pour the hot vinegar into the jars, fully immersing the vegetables.
5
There may be a little extra pickling liquid left over.
6
Let cool to room temperature, seal, and refrigerate.
7
The pickles are ready to eat after 2 weeks and will keep in the refrigerator for up to 2 months.
8
Canning is a straightforward process that experienced veterans can do instinctively.
9
Its fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own.
10
Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 scant cups cleaned vegetables and fruits, sliced 1/4 inch thick, such as: red onions; carrots; beets; radishes; cucumber; scallions (trimmed to 2-inch lengths); whole smashed garlic cloves; rutabaga; green tomatoes; unripe mangoes; Fuyu persimmons, 2 teaspoons mustard seeds, 2 teaspoons coriander seeds, 1 teaspoon black peppercorns, and more.

Yes, Mixed Pickled Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Pickled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions