Homemade Pickled Veggies
Homemade Pickled Veggies
Get this quick and easy homemade pickled veggies recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 10 minutes
  • Yield 1 serving
  • 8 cups of mixed vegetables (carrots, celery, beets, cauliflower)
  • 2 garlic cloves
  • 1 tablespoon dill seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorn
  • 3 sprigs rosemary
  • 3 cups white vinegar
  • 2 cups water
  • 2½ cups sugar
  1. For the pickled vegetables, bring a large pot of salted water to a boil over high heat
  2. Fill a large bowl with ice and water and set aside
  3. Place the vegetables in the boiling water and let cook until vibrant in color but still firm – about 1 minute
  4. Transfer vegetables to a prepared ice bath until cool and drain
  5. Transfer the blanched vegetables to a clean jar (or jars) with the garlic
  6. Top with spices and herbs and set aside
  7. For the marinade, combine remaining ingredients in a large saucepan over medium-high heat
  8. Cook until the mixture comes to just under a boil
  9. Pour mixture directly over vegetables and seasonings
  10. Allow to cool to room temperature, cap and refrigerate
  11. Store refrigerated for at least 48 hours and for up to 1 month

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