My Sweet Marie

Hot Pickled Veggies

Posted on: September 3, 2012

This is a recipe that I used to do every year but haven’t done in a few years. It’s looking like a good harvest so I may just have to buckle down and do it! My brother Andre loves these veggies, in fact one year, I made him a whole batch! The nice thing about this is it can be made to your liking. I like these veggies but maybe you like others that could go in here. The crispier the veggie, the better for this recipe.  Here’s how I do it:


  • 1 cauliflower cut in flowerettes
  • 2-5 lbs carrots peeled and julienned
  •  2lbs green beans washed and trimmed
  • 2 lbs asparagus washed and trimmed to fit jars
  • 5 onions sliced thick
  • 15 hot peppers quartered( more if you want more heat)
  • 15 jalapenoes sliced
  • 15 cloves of garlic peeled
  • 4 green/red/yellow sweet peppers quartered
  • 4 litres of dill pickles, quartered(store-bought & already pickled is easiest!)
  • batch of brine or doubled
  • 15 jars


  1. For the brine, bring to a boil 11 cups of water, 6 cups of vinegar & 3/4 cup pickling salt. Boil for 3 minutes.



  1. Fill your 15 sterile, tall jars with a clove a clove garlic or three,  and some of each veggie and then pickles over top of them. Don’t be afraid to jam them in tightly.
  2. Pour the hot brine over the veggies.
  3. Seal with sterile lids and a new seal for each jar. (Seals should be boiled/sterile)
  4. Wrap in a big blanket or sleeping bag and let stand for at least 24 hours before putting in the pantry. I like to wait at least 6 weeks before digging into them but if your pickles have already been pickled, really you don’t have to!
  5. Serve anytime as part of a antipasto tray, on the table at dinner or just as a snack! Great with a sandwich!

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