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Bread & Butter Pickled Vegetables



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1 pound baby carrots
1/2 pound cauliflower
1/2 pound celery
1/2 pound yellow onion
1/4 pound garlic
1 tablespoon celery salt
5 cups vinegar, apple cider
40 ounces sugar, granulated
1/2 tsp tumeric, ground
2 tablespoons mustard seed, yellow, ground
3 tsp bay leaf, crumbled
1 tsp black pepper, whole


  1. 1
    Set the vinegar to boil with the herbs, spices and salt.
  2. 2
    While it’s heating separate the cauliflower florets. When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes.
  3. 3
    Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient.
  4. 4
    Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let them cool.
  5. 5
    Store them in a cool dark place for a couple of weeks, and they’re ready for use. Expect them to keep for a year.
  6. 6
    The vegetables listed are the standard ones one finds in almost every recipe, but you can add other things to suit your taste, for example baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts — feel free to experiment. 

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Nov 6, 2011 09:02 CST

will these keep in regular jars or do you need to buy canning jars and do you need to seal them accordingly?


May 3, 2011 14:43 CDT

Yummo! This is a fab idea to garnish my bloody marys. Thanks. I will be looking for more from you.

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