Quick Pickled Seasonal Vegetables

I can’t pickle without my partner in pickling, Patrick! Say that 5 times fast! Patrick graciously offered his Thursday night to help me pickle a giant bowl of vegetables for my Blogiversary. We played between several quick pickling recipes we had tried before and a recipe from Martha Stewart. The pickles came out exceptionally well – after a rescue that involved removing quite a few jalapenos. These were a healthy, crisp and refreshing addition to the menu. My favorite was the cauliflower that became slightly pink from the red onion. A huge batch of these quick pickles comes together easily and will last through the summer for snacking and cocktail hour.

Quick Pickled Seasonal Vegetables 

  • 8 tablespoons salt
  • 4 sugar
  • 2 bay leaves
  • 64 oz vinegar
  • = parts water
  • peppercorn
  • juniper berries
  • 1 jalapeno, sliced (or more for extra spicy pickles)
  • 1 head cauliflower, cut into florets
  • 2 pounds carrots, peeled and trimmed
  • 1/2 pound sugar snap peas
  • 1 pound okra
  • 1 cucumber, scored! and sliced
  • 2 peppers, red and yellow, sliced
  • 1 red onion, large, sliced
Combine the vinegar, water, salt, sugar, bay leaves, peppercorn and juniper berries in a large pot. Bring to a boil. Meanwhile, wash and trim the vegetables. Place into a large non-reactive bowl. In a separate bowl, generously sprinkle the okra with salt – leave for about 10 minutes and then rinse. Add the okra into the large bowl with the rest of the vegetables. Pour the boiling brine over the vegetables. Allow to come to room temperature. Cover and refrigerate for one or two days.


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