Best 2 Mixed Vegetable Pickles Recipes

**Introduction:**

Embark on a culinary adventure with our tantalizing Mixed Vegetable Pickles recipes, where garden-fresh vegetables transform into delightful pickled treats. Discover a symphony of flavors as crisp carrots, crunchy cauliflower, tender green beans, and aromatic spices dance on your palate. Our collection features classic and innovative pickle recipes, each offering a unique taste experience.

1. **Classic Mixed Vegetable Pickle:**
- Revisit the timeless flavors of traditional mixed vegetable pickles, a staple in Indian households.
- This recipe captures the essence of homemade pickles with a perfect balance of tanginess, sweetness, and spice.

2. **Spicy Mixed Vegetable Pickle:**
- Ignite your taste buds with this fiery rendition of mixed vegetable pickles.
- Amp up the heat with a generous addition of red chili powder and chili flakes, creating a tantalizingly spicy pickle that will leave you craving more.

3. **Sweet and Sour Mixed Vegetable Pickle:**
- Indulge in a delightful harmony of sweet and sour flavors in this unique pickle recipe.
- A touch of jaggery or brown sugar lends a subtle sweetness, while vinegar and lemon juice provide a refreshing sourness that will tantalize your taste buds.

4. **Mustard Mixed Vegetable Pickle:**
- Elevate your pickle game with the tangy kick of mustard seeds.
- This recipe incorporates mustard seeds and powder, infusing the pickles with a zesty sharpness that beautifully complements the medley of vegetables.

5. **Garlic Mixed Vegetable Pickle:**
- Experience the aromatic allure of garlic in this flavorful pickle recipe.
- Fresh garlic cloves and ginger add a pungent and savory depth of flavor that will transform your pickle experience.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED VEGETABLE PICKLES

Mixed Vegetable Pickles image

These refrigerator pickles are easy and versatile. The recipe calls for cauliflower and carrots but you can use any equivalent amount of cucumbers, broccoli, peppers, brussels sprouts, baby squash or baby zucchini. These will keep for several weeks in the refrigerator. This recipe comes from the Chicago Tribune Good Eating section. Prep time does not include standing and chilling time.

Provided by Hey Jude

Categories Lunch/Snacks

Time 30m

Yield 4 half pints

Number Of Ingredients 12

Ingredients

1/4 head cauliflower, broken into florets
2 carrots, peeled,thinly sliced
2 sprigs fresh dill
2 sprigs cilantro
6 cloves garlic, quartered
2 serrano chilies, quartered lengthwise
1 habanero pepper, halved
1 quart white wine vinegar
4 teaspoons sea salt
2 teaspoons dry mustard
2 teaspoons ground cumin
1 teaspoon turmeric

Steps:

Arrange cauliflower and carrots in four half-pint canning jars; set aside.
Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
Turn off heat; let steep 5 minutes.
Pour mixture over the vegetables to cover.
Cover jars tightly; cool to room temperature, about 1 hour.
Refrigerate at least three days before serving.

SMALL BATCH MIXED VEGETABLE MUSTARD PICKLES

Small Batch Mixed Vegetable Mustard Pickles image

This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals.

Provided by Chef burnt toast

Categories Canadian

Time 1h20m

Yield 5 quarts

Number Of Ingredients 12

Ingredients

1 quart pickling cucumber (about 1.5 lbs/625 g)
4 cups cauliflower florets (1 small head)
1 cup peeled white pearl onion
1/2 cup pickling salt
6 cups water (lukewarm)
3 cups granulated sugar
1/2 cup all-purpose flour
3 tablespoons dry mustard
1 tablespoon celery seed
1 1/2 teaspoons turmeric
3 cups vinegar
1/2 cup water

Steps:

Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
After 24 hours, drain the vegetables well, and rinse them well.
Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.

Nutrition Facts : Calories 611, Fat 2.3, SaturatedFat 0.2, Sodium 11362.6, Carbohydrate 142.4, Fiber 3.8, Sugar 124.8, Protein 5.2

Tips:

For the best flavor, use fresh, seasonal vegetables.
Cut the vegetables into uniform pieces so that they pickle evenly.
Use a variety of vegetables to create a colorful and flavorful pickle.
Experiment with different pickling liquids to find the one you like best.
Store the pickles in a cool, dark place for at least two weeks before eating.

Conclusion:

Mixed vegetable pickles are a delicious and versatile condiment that can be enjoyed in many different ways. They can be served as a side dish, used as a topping for sandwiches or salads, or even added to soups and stews. With so many different recipes to choose from, you're sure to find a mixed vegetable pickle that you'll love. So get creative and experiment with different flavors and ingredients to create your own unique pickle.