Sweet-and-Sour Veggie Pickles

Sweet-and-Sour Veggie PicklesRecipe
Photo: Jennifer Davick; Styling: Missie Neville Crawford
Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (1-pt.) jars—enough to keep and give away to friends and neighbors.


Makes about 8 cups
Total time: 26 Hours, 25 Minutes

Recipe from

Southern Living

Recipe Time

Total: 26 Hours, 25 Minutes


2 cups seasoned rice vinegar
2 cups white vinegar
2/3 cup sugar
2 teaspoons salt
2 pounds assorted baby vegetables (carrots, zucchini, pattypan squash)
2 shallots, thinly sliced
4 garlic cloves, crushed
4 (1/4-inch-thick) fresh ginger slices, peeled
12 fresh cilantro sprigs
12 black peppercorns
1 tablespoon sesame seeds
1/2 teaspoon dried crushed red pepper


1. Combine first 4 ingredients in a medium saucepan; bring to a boil.

2. Cut baby vegetables in half, if desired. Combine baby vegetables and next 7 ingredients in a large bowl. Pour hot vinegar mixture over vegetable mixture. Toss well. Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.

Note: Vegetable mixture can be evenly divided among 4 (1-pt.) jars.