Pickled Vegetables

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Recipe Courtesy of

Servings: 6 servings
Prep Time: 15 min
Cook Time: 12-15 min
Difficulty: Easy

Ingredients Add to grocery list

2 ½ cups apple cider vinegar
2 ½ cups water
¼ 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 jalapenos, 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 to12 minutes.

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

Drain before serving.

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Reader Comments:


I just want to say Love You Paula

By Glenna Moran on August 23, 2013


I need a good receipe for pickled beets!

By Anonymous on August 22, 2013


Love your recipes, since I am a southern breed girl. Sure done a lot of freezing and canning in my day since I I had a husband and five children to raise. I have since learned how to di these things the quick way. Love everything you do.

By Mary sarver on August 22, 2013


Love your recipes,but I need one for pickling cucumbers. This year my garden is producing more than we can eat fresh. Missing you on TV. please find a BETTER publisher for your new cookbook.

By renee on August 13, 2013

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