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Pickled Vegetables

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


  • 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 broken into bite-size florets cauliflower
  • 2 cut into strips red bell peppers
  • 2 cut lengthwise into quarters and seeded (or leave seeds for spicier pickles) jalapeños


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.

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