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A line of 5 jars of mixed vegetable pickles on a black background. Baby carrots, broccoli, onion, celery, cauliflower, and jalapeno are all visible.
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4.50 from 6 votes

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
Author: Marie Porter
Cost: $15


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


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


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

Per pint jar (2x for quart jars):

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


  • 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