Pickled Vegetables

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4 1/2 cups sliced carrots (about 7 medium)

2 1/2 cups sliced celery (about 5 stalks)

4 1/2 cups cauliflower florets (about 1 large head)

2 1/2 cups diced red and green bell peppers (about 2 large)

4 3/4 Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)

3/4-1 cup granulated sugar

1 1/4 cups water

1 packet Mrs. Wages® Pickled Vegetable Mix


1. Wash jars in hot soapy water, rinse well. Sterilize in boiling water for 10 minutes and hold in hot water. Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars.

2. Wash and trim vegetables drain. Combine Mrs. Wages Pickled Vegetable Mix, vinegar, water and sugar (adjust for sweetness) into large non-reactive pot. Do not use aluminum. Bring mixture to boil and stir occasionally for 4 minutes. Reduce heat, add vegetables and simmer for 15 minutes or until tender.

3. Pack vegetables into sterilized jars, leaving 1/2-inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2-inch of headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 3 parts vinegar and 1 part water. If shelf stable pickled vegetables are preferred, use the hot water bath method, processing pints 20 minutes and quarts 30 minutes.

4. Cool to room temperature, label and store in refrigerator. Product is ready to eat after 24 hours. When properly processed and sealed, unopened refrigerator product can be stored up to 6 months.

Bon Appetit!

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