Quickly Made Mixed Pickled Vegetables

For this pickled vegetable mix we always start by cutting all of them in the same sized sticks, but you can choose whatever size and even keep some of them whole.

pickled vegetables in jar

The selection depends on what’s in season or your choices and can vary from carrot, cauliflower, cucumber, peppers, onion pearls, cabbage, radishes, and much more.

Pickling is perfect to reduce food waste and prepare and enables an overflow of seasonal products to be preserved for later use.

Vinegar is a preservative, and the choice of vinegar will determine the flavour and colouring. The most important point to remember when choosing vinegar is that it must contain a minimum of 5% acetic acid. 

Our preference is apple cider vinegar as it has a light yellow colour and a milder fruity flavour. We add spices and herbs to personalise our pickles.

pickled veggies ingredients

How to use pickled vegetables

  • Add texture and flavour to salads. 
  • Add colour and garnish to sandwiches.
  • Add acidic flavour to balance dishes with more fat such as charcuterie and cheese platters.
pickled veggies in jar

Mixed Pickled Vegetables

Pickling is perfect to reduce food waste and prepare and enables an overflow of seasonal products to be preserved for later use.
5 from 1 vote
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Course Condiments
Cuisine International
Servings 4 people
Calories 120 kcal

EQUIPMENT (click pictures for details)


For the pickling brine


Prepare the vegetables

  • Boil the corn on the cob in salted water for 6-8 minutes.
    boil corn on cob
  • Blanch and peel the baby carrots.
    Cut the vegetables into sticks, dices or slices or whatever shape you like.
    pickled veggies ingredients
  • Tightly arrange the vegetables into the glass jar.
    pickled vegetables in jar

Prepare the pickling juice (brine)

  • Place all ingredients together in a saucepan and boil for 2-3 minutes to infuse.
    pickled veggies brine
  • Pour the boiling brine mixture into the jar covering the vegetables. Tap the jar on the counter to release the air bubbles.
    pickled veggies submerge in brine
  • Tightly close the lid and place the jar upside down to cool. Refrigerate the pickled vegetables for 48 hours before eating.
    pickled vegetables


  • The quantity of sugar may vary according to the acidity of vinegar chosen and your own personal preferences for pickled vegetables.

Nutrition for 1 portion

Calories: 120kcalCarbohydrates: 27gProtein: 2gFat: 1gSodium: 3555mgFiber: 3gSugar: 18gVitamin A: 2405IUVitamin C: 60mgCalcium: 51mgIron: 1mg
Keyword pickles, pickling, preserve
Tried this recipe?Let us know how it was! #culinaryambition

One Comment

  1. 5 stars
    Yum, I love pickled vegetables. I’m saving up my empty jars at home to make our own!

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