Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Prep Time
35 Mins
Total Time
2 Hours 5 Mins
Chill Time
24 Hours
Makes about 8 cups

Serve alongside Deviled Ham Terrine, or add to your favorite martini or Bloody Mary. Make extra as a takeaway for your guests. Pickles may seem summery, but you can enjoy them using seasonal fall and winter produce.


How to Make It

Step 1

Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.

Step 2

Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Step 3

Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.

Step 4

Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.

Ratings & Reviews

moekitty's Review

August 06, 2012
This was easy to make and really delicious. It looks pretty too. I used carrots, celery, snow peas, mini red and yellow peppers and cauliflower. Nice tasty snack to take with you. I'll be making this again.

Su1282's Review

December 01, 2013