Pickled Vegetables Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

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  • 2 1/2 cups apple cider vinegar
  • 2 1/2 cups water
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 2 cups baby carrots
  • 1 head cauliflower, broken into bite-size florets
  • 2 red bell peppers, cut into strips
  • 2 jalapeños, cut lengthwise into quarters and seeded (or leave seeds for spicier pickles)


In a stockpot over medium-high heat, bring vinegar, water, sugar, salt, peppercorns and bay leaf to a boil, stirring until sugar dissolves.


Add vegetables and reduce heat to a simmer.


Cook until vegetables are tender, about 10 to 12 minutes.


Remove from heat and let cool completely. Transfer to an airtight container and refrigerate until serving (keeps about 2 weeks).


Drain before serving.

Pickled Vegetables


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