Mixed vegetable pickles

Total Time
52 min
9 min
43 min
Vegetables preserved in a vinegar-sugar mixture has been popular for years, long before refrigeration was available. And this easy recipe is sure to be popular today, as well. While peeled baby carrots win kudos for convenience, they can be lacking in flavor. Look for unpeeled organic varieties, which will have a better taste. Keep these pickles on hand as a convenient topping for sandwiches and pizzas. Omit the red pepper flakes if you prefer a milder taste. If you don’t want to fuss with sterilizing and preserving these vegetables, you can simply store them in glass jars in the refrigerator for up to one month.


Apple cider vinegar

2 cup(s)


1 cup(s)


¾ cup(s)

Mustard seed

2 Tbsp

Ground turmeric

2 tsp

Table salt

1 tsp

Crushed red pepper flakes

½ tsp

Baby carrots

1 pound(s)


1 head(s), small, cut into small florets (about 6 cups)

Uncooked string beans

½ pound(s), trimmed and cut in half

Uncooked corn

2 cup(s), fresh, 4 ears, husked and kernels removed


1 medium, chopped


  1. Bring the vinegar, water, sugar, mustard seeds, turmeric, salt, and crushed red pepper to a boil in a Dutch oven. Add the carrots; return to a boil. Reduce the heat and simmer, covered, about 5 minutes.
  2. Add the cauliflower, green beans, corn, and onion; return to a boil. Reduce the heat and simmer, covered, until the vegetables are crisp-tender, about 8 minutes.
  3. Pack the hot mixture into hot, sterilized ball jars, leaving 1⁄8 inch head space. Seal with caps and screw lids. Immerse the jars into a deep kettle with enough boiling water to come 1 inch above the jars. Cover and simmer 15 minutes. Carefully lift the jars from the water and let cool completely. Store in a cool, dark place for up to 6 months. Yields 1/3 cup per serving.