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Festive Pickled Vegetables

Prepared by: Tammy Roberts, Nutrition Specialist, University of Missouri Extension
December 10, 2017


The recipe theme for December is healthy appetizers.


Plate of pickled vegetablesYield: 16 servings (1/2 cup per serving)



  • 2¼ cups water
  • 1 cup white vinegar
  • 1 cup red wine vinegar
  • 2/3 cup sugar
  • 1/4 cup salt
  • 4 cloves of garlic
  • 1½ teaspoons mustard seeds
  • 1 teaspoon peppercorns
  • 8 cups of a variety of colorful vegetables such as carrots, cauliflower, Brussels sprouts, green beans, bell peppers, radishes or parsnips
  • Optional: 1/2-1 teaspoon of crushed red pepper flakes



  1. Combine all ingredients except for the vegetables in a large pot (not aluminum) over high heat. Stir to dissolve the sugar and salt. Allow the mixture to boil for one minute and remove from heat.
  2. As the brine is cooling, bring a large pot of water to a boil. Cook vegetables until tender crisp — about one or two minutes. This may need to be done in a few batches. As you remove the vegetables from the boiling water, drop them into ice water to prevent over cooking.
  3. Drain the vegetables and place them in a large bowl. Pour the brine over the vegetables. Let them stay at room temperature for an hour and then cover the bowl and place it in the refrigerator for 24 hours. Vegetables can be stored in the refrigerator for up to one week.


Nutrition information per serving

Calories: 50

Total Fat: 0.2g (Saturated fat: 0g)

Protein: 1.1g

Carbohydrate: 12g

Fiber: 1.2g

Sodium: 623mg


Recipe source: Tammy Roberts


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, December 12, 2017