Go Back

Pickled Vegetables

Be sure to let these colorful pickles rest for at least 2 days before tucking into them.
Author: Virginia Willis


  • 1 cucumber
  • 1 red onion, halved and thinly sliced
  • 8 cups assorted cut vegetables (such as carrots, cauliflower florets, green beans, wax beans, and small okra)
  • 6 cups distilled white vinegar
  • 2 cups sugar
  • ¾ cup kosher salt
  • 1 large garlic clove, cut into slivers
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon white peppercorns
  • 4 small red chili peppers


  • Prepare an ice-water bath by filling a large bowl with ice and water. Remove alternating stripes of peel from the cucumbers. Thinly slice and set aside.
  • Bring a large pot of salted water to a rolling boil over high heat. Place the 8 cups of vegetables in the boiling water and let cook until vibrant in color but still firm, 1–2 minutes. Drain well in a colander, and then set the colander in the ice-water bath (to set the color and stop the cooking), making sure the vegetables are submerged. Drain well. Set aside.
  • Place half the red onion, garlic, mustard seeds, coriander seeds and peppercorns in the bottom of a large, sealable, non-reactive bowl or jar. Transfer the blanched vegetables to the jar, layering to alternate the color and texture. Layer in remaining onion, cucumber and peppers.
  • Combine the vinegar, sugar, and salt in a large non-reactive saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and spices. Depending on the size of the container and the size of the vegetables you may not use all of the vinegar.
  • Allow the mixture to cool to room temperature. Cover or seal and store refrigerated, stirring occasionally, for at least 48 hours. Serve well chilled.