Photo by: Quentin Bacon

Spicy Pickled Summer Vegetables

For extra color and variety, add wax beans, hot peppers, haricots verts, icicle radishes, or pole beans. A wide-mouth jar makes pickling a snap--the vegetables are easier to slide inside. Prep: 10 minutes; Chill: 4 hours.

  • Yield: Makes 4 to 6 servings


  • 2 cups white vinegar
  • 2/3 cup sugar
  • 4 teaspoons sea salt
  • 2 teaspoons dill seed
  • 1 none to 2 teaspoons crushed red pepper flakes
  • 1 teaspoon freshly ground black pepper
  • 12 none whole cloves
  • 4 none bay leaves
  • 3 none to 3 1/2 cups vegetables (such as cucumber, zucchini, squash, onion, and sweet bell pepper), thinly sliced


1. Combine first 8 ingredients in a quart jar. Cover tightly with lid, and shake until sugar dissolves.

2. Add vegetables to jar. Cover tightly with lid, and shake well. Chill at least 4 hours, shaking occasionally. Store in refrigerator up to 2 weeks.


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Spicy Pickled Summer Vegetables Recipe