Delicious Living
  • 1 tablespoon olive oil
  • 2 onions, halved and thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 cup white wine vinegar
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup natural cane sugar
  • 1 cup julienne carrots
  • 1 cup julienne zucchini
  • 1 cup julienne rutabaga or daikon radish
  • 1 cup finely diced red bell pepper
  • 2 teaspoons pickling spice (available in many natural foods stores)
  • 2 teaspoons salt
  • 4 bay leaves

Vegetable Pickles

Pat Crocker | Delicious Living
  • Serves: 16 people
  • Calories per serving: 52

Most vegetables are low acid and must be processed with a pressure canner because boiling water is not hot enough to kill bacterial spores. However, with their high volume of vinegar, pickled vegetables are safe to process in a boiling water bath. If possible, use a mandolin or food processor to cut vegetables into thin strips. This colorful, sweet pickle is perfect on sandwiches or on a lunch platter with cheddar cheese and homemade bread.

  1. In a large, heavy pot, heat oil over medium-high heat. Add onions and cook for 5 minutes, stirring frequently. Reduce heat, add garlic, and cook 1 minute, stirring frequently. Add vinegar and bring to a boil. Stir in sugars and return to a boil, stirring constantly.
  2. Heat four 1-cup jars and lids.
  3. Add carrots, zucchini, rutabaga or radish, pepper, spice, and salt to the boiling mixture. Simmer gently for 35-40 minutes, stirring frequently, until liquid is thickened and vegetables are crisp-tender.
  4. Fill hot jars with vegetables, sliding 1 bay leaf down the side of each jar. Pour hot brine atop vegetables, leaving 1/2-inch headspace. Top with lids. Process jars at a full rolling boil for 15 minutes.

PER SERVING (1/4 cup): 52 cal, 1g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 10g carb, 1g fiber, 300mg sodium

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