Appetizers, Recipes

Pickled Veggies

A great way to use up lots of veggies in the summer.


Take a cue from ever-popular dill pickles and try pickling an assortment of garden-fresh vegetables.

Prep: 1 hour 30 minutes

Process: 5 minutes

    • 1 pound carrots, peeled
    • 1 pound fresh green beans, trimmed and cut into 2-inch pieces
    • 3 cups cauliflower florets
    • 3 green and/or red sweet peppers, cut into strips
    • 2 zucchini and/or yellow summer squash, halved lengthwise and sliced 1/2-inch

thick or 1 pound baby zucchini or yellow summer squash, halved

  • 2 onions, cut into wedges
  • 3 cups water
  • 3 cups white wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon pickling salt
  • 3 tablespoons snipped fresh dill
  • 1/2 teaspoon crushed red pepper
  • 6 cloves garlic, minced

1. Halve any large carrots lengthwise. Slice carrots 1/4-inch thick with a crinkle cutter or sharp knife. Place carrots, green beans, cauliflower, sweet peppers, zucchini, and onions in an 8-quart kettle. Add water to cover. Bring to boiling. Cook, uncovered, 3 minutes. Drain.

2. Pack vegetables into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Set aside.

3. In a large saucepan, combine 3 cups water, vinegar, sugar, salt, dill, crushed red pepper, and garlic. Bring to boiling. Pour over vegetables in jars, leaving 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on a wire rack. Makes 7 pints


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