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Mixed Pickled Vegetables

Mixed Pickled Vegetables

If you don’t want to bother with canning, combine the veggies in brine, and store the pickles in the refrigerator, where they continue to develop in flavor over time. Adding a sliced beet to this basic recipe turns the mixed pickles a lovely shade of pink.

  • ServingsServings


  • 2 quart mixed vegetables such as small, sliced cucumbers; summer squash; green peppers cut into strips; cauliflower florets; small, sliced radishes; whole snap peas, or carrot slices
  • 1 small beet, peeled and sliced (optional)
  • 3 large garlic cloves, sliced
  • Sprigs of as many of the following: Basil, Tarragon, Cilantro or Dill
  • 1 cup red or white wine vinegar or cider vinegar
  • 3 cup water
  • 3 tablespoon pickling salt or 4½ tablespoons kosher salt, or to taste
  • 6 peppercorns
  • 3 bay leaves
  • 1 cinnamon stick (optional)


  1. Pack the vegetables and the beet, if using, in a 2-quart jar. Add the herbs and half of the garlic.
  2. In a saucepan, add the remaining garlic, vinegar, water, salt, peppercorns, bay leaves, and cinnamon stick to a boil. Pour the brine over the vegetables in the jar, and affix the lid.
  3. When the jar has cooled, store in the fridge. The pickles will begin to develop in a week or so, with the flavor deepening in a month’s time.
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