Pickled Mixed Vegetables

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Servings: 10 Difficulty: Advanced
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Crisp, tangy, and aromatic mixed vegetables preserved in a spiced vinegar brine
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Pickled Mixed Vegetables

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 68.1

Description

These Pickled Mixed Vegetables are a vibrant addition to any charcuterie board or sandwich. Featuring crisp cucumbers, snappy celery, sweet carrots, and colorful bell peppers, this recipe balances tangy vinegar with warm spices like mustard seed, cloves, and turmeric. The pickling process enhances the natural sweetness of the vegetables while adding a satisfying crunch. Perfect for parties, potlucks, or as a zesty side dish, these pickers keep well in the pantry for months. A classic pantry staple that brings a burst of flavor to simple meals.

Ingredients

Directions

  1. Wash cucumbers thoroughly and cut off 1/16 inch from the blossom end, then slice into 1-inch thick rounds.
  2. Peel and quarter 2 pounds of small onions.
  3. Cut celery into 1-inch pieces.
  4. Peel and cut carrots into 1/2-inch rounds.
  5. Cut sweet red peppers into 1/2-inch pieces.
  6. Combine all cut vegetables in a large container, cover with 2 inches of cubed or crushed ice, and refrigerate for 3 to 4 hours to ensure crispness.
  7. In an 8-quart kettle, combine white vinegar and prepared mustard, mixing well.
  8. Add canning salt, sugar, celery seed, mustard seed, whole cloves, and ground turmeric to the vinegar mixture.
  9. Bring the pickling solution to a boil over medium-high heat.
  10. Drain the chilled vegetables well.
  11. Add the drained vegetables to the hot pickling solution in the kettle.
  12. Cover the kettle and slowly bring the mixture back to a boil.
  13. Drain the vegetables again, reserving the hot pickling solution.
  14. Pack the hot vegetables tightly into sterile pint or quart jars, leaving 1/2-inch headspace.
  15. Ladle the reserved hot pickling solution over the vegetables in the jars, maintaining a 1/2-inch headspace.
  16. Wipe jar rims, adjust lids, and process in a boiling-water canner according to altitude guidelines (5-15 minutes for pints, 10-20 minutes for quarts).

Nutrition Facts

Servings 10

Amount Per Serving
Calories 68.1kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.1mg1%
Total Carbohydrate 16.3g6%
Dietary Fiber 2.3g10%
Sugars 7.7g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pickled, vegetables, cucumbers, preserving, canning, appetizer, vegan, spicy, vinegar, mustard, carafe, pantry, crunchy, homemade, brine, spices, celery, carrots, peppers, onions
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