Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pickled Vegetables

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  • Level: Easy
  • Total: 4 hr 30 min
  • Prep: 4 hr
  • Cook: 30 min
  • Yield: 3 quarts
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1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal

1 head cauliflower, trimmed and separated into small florets

1 pound pickling cucumbers, unpeeled, washed and cut into 1/4-inch slices on the diagonal

3/4 cup chopped fresh oregano leaves

1 quart white vinegar

1/2 cup sugar

1/4 cup coarse salt

2 tablespoons cracked black pepper

6 red jalapeno chilies

6 green jalapeno chiles

2 heads garlic, cloves separated, peeled, cut in half lengthwise

1 medium yellow onion, sliced


  1. Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
  2. Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.
  3. Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.
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