• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Costuming
  • Shop
  • Media
  • FAQ
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Costuming
  • Shop
  • Media
  • Frequently Asked Questions
  • Contact Us
  • Privacy Policy
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×

    Mixed Vegetable Pickles

    Published: Sep 21, 2012

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Sharing is caring!

    • Share
    • Tweet
    • Email

    Every fall, my husband and I take our big roadtrip to Chicago, for our favorite annual convention. It's something we very much look forward to every year - a great event, loads of friends, and an anniversary - we first fell in love at the event! There is pretty much nothing that would stop us from going, and the entire thing is wrapped up in tradition for us.

    Every year, we plot out our trip weeks in advance, and look forward to it in the way that children look forward to Christmas. All year, we save our spare change in a jar, and a few days before the trip, we cash it in - this becomes our "cheese budget". We DO have to pass through Wisconsin, afterall - and this has the double duty of motivating us to not just leave change everywhere! We wake up FAR earlier than we plan to on the morning we leave, because we can't sleep - we just want to get on the road! We have our traditional stops along the way, etc etc.

    Anyway, the year before last, we bought something else along with the cheese - a jar of mixed dill vegetable pickles. We plowed through most of the jar in no time, only saving the last bit so that we could figure out how to pickle it. Then we bought a house, moved, and got hit by a tornado. That jar survived all of that, sitting in the back of the fridge just waiting to be replicated.

    While my source material is probably not edible anymore, I was able to use a combination of memory, listed ingredients, and appearance of the bottom of the jar contents to create a very similar recipe from it. I went a bit nuts with it - the recipe below is only half of what I made, that first batch! There was a fair amount of prep work involved, but it paid off - these are pretty much exactly what we remember from that jar we bought - and cost probably 1/10th of what we paid for it at that little tourist stop!

    A few notes about pickling:

    1. The amount of brine you're going to need will vary widely depend on the shape and size of your vegetable slices, the size of jar you use, and how well you pack them into the jar. Have a lot of extra vinegar on hand, and either make more brine than you think you'll need, or be prepared to make more as you go. As a general idea of scale, the recipe below made about 6 pint jars plus 3 quart jars of pickles, packed VERY tightly. Your mileage will likely vary!

    2. Pickling salt is usually available with the canning supplies in any grocery store. You'll want to use this, rather than regular table salt - the anti-caking additives in table salt can make your pickle brine go murky and ugly.

    3. While you can use previously-used jars for canning (when WELL washed and sterilized!), you need new lids for each new batch. Safety first!

    Mixed Vegetable Pickle

    Mixed Vegetable Pickle
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Homemade Mixed Vegetable Pickles

    These Mixed Vegetable Pickles are a fantastic snack, and easy-ish to make. Lots of great flavour, colour, and crunch to these pickles - customizable, too!
    Prep Time30 mins
    Processing Time15 mins
    Total Time45 mins
    Course: Snack
    Cuisine: American
    Keyword: Canning, Pickles, preserving, root vegetables
    Author: Marie Porter
    Cost: $15

    Equipment

    Clean, sterilized canning jars and rings
    New, never-used, sterilized canning lids
    Jar Lifter, Canning Funnel
    LARGE pot to process them in

    Ingredients

    • 2 heads Cauliflower
    • 2 lbs Broccoli
    • 1 package Celery Ribs
    • 1-2 lbs Baby carrots
    • 1-2 Onions peeled, sliced, and separated.

    Brine:

    • 8 cups Vinegar
    • 8 cups Hot Water
    • 1 cup Pickling Salt

    Per pint jar (2x for quart jars):

    • ¼ tsp Black Peppercorns
    • 1-2 cloves Garlic cloves peeled and cut in half
    • ¼ tsp Mustard Seeds optional
    • ½-1 tsp Dill Seed optional

    Instructions

    • Wash all vegetables. Cut cauliflower and broccoli into bite sized florets, slice celery into 1- 1.5″ long pieces. Mix all vegetables together in a large bowl or pot, trying to more or less evenly distribute each variety.
    • Fill your LARGE pot with at least 6″ of water, put on medium or high heat to bring it to a boil as you prepare your brine.
    • In another pot (NOT the canning pot!), combine vinegar, water, and salt. Bring to a boil, stirring well to dissolve the salt. As the brine heats up, measure your “per jar” ingredients into your sterilized jars. Arrange your prepared vegetables into the jars, packing them tightly – seriously, try to cram as many pieces into each jar as you can!
    • Once brine comes to a boil, use a canning funnel to pour brine into prepared jars, leaving about ½″ head space. Wipe off the top edges of the jar with a clean, wet towel, top each with a new, sterilized lid, and carefully screw on a clean lid ring. I like to use a kitchen towel for this, the jars are HOT! Carefully place your jars of pickles into the boiling water pot, allow to process for 15 minutes. CAREFULLY remove them, allow to cool overnight.
    • The next morning, check to make sure that all of the jars achieved a proper seal – try to push down in the middle of each lid. If it “pops”, it did not seal. Any jars that didn’t seal should be put in the fridge and used in the next few weeks.
      .
    • Leave the jars alone for at least a few days, to allow the flavors to permeate the pickles. Store in a cool, dark area (ideally) for up to 1 year, chill well before eating

    Mixed Vegetable Pickle

    Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

    How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

    Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

    Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

    Related posts:

    Homemade Dill PicklesHomemade Dill Pickles Carrot Pickles, 2 WaysHomemade Pickled Carrots - Two Ways Mixed Root Vegetable PicklesMixed Root Vegetable Pickles A close up view of roasted corn salsa for canning - corn salsa with tomatoes and peppers - in a glass bowl.Roasted Corn Salsa for Canning
    Previous Post: « Homemade Pickled Carrots - Two Ways
    Next Post: Mixed Root Vegetable Pickles »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter
    Evil Cake Overlord, All -Around Kitchen Badass!

    Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest

    Join us on Social Media - Costuming, etc

    • Facebook
    • Instagram
    • Twitter

    Sign up for our newsletter

    Never miss a thing - sent monthly.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Categories

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions

    Newsletter

    • Sign Up

      for emails and updates

    Contact

    • Contact
    • Media

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme