Pickled Vegetables Recipe

Pickled Vegetables

Serves 4 Pints (2 Quarts)

This recipe comes to us from Pacific Northwest Chef Mahogany Williams, also known as “The Pickled Chef.” Experiment with different vegetables including carrots, asparagus, green beans, and red onions. Enjoy them as they are or make Chef Williams’ Fried Pickled Vegetables with Kimchee Aioli.


  • 2 Tbsp coriander seed
  • 1 Tbsp allspice berries
  • 3 cups distilled white vinegar
  • 2 cups water
  • 1/2 cup sugar
  • 1/2 cup + 2 Tbsp kosher salt
  • 3 bay leaves
  • 3 sprigs fresh dill
  • 4 cups vegetable of your choice


  1. For an overview of the canning process and a list of supplies, start here.
  2. Sanitize jars.
  3. Toast spices: Place coriander, allspice, and peppercorn in a small, dry pan. Toast over medium heat for 30 seconds. Set aside.
  4. Make pickling brine: In a large pot over medium-high heat, place vinegar, 2 cups water, sugar, and salt. Bring to a rapid simmer and stir until sugar and salt dissolve completely. Remove from heat. Add bay leaves, toasted spices, and dill. Cover and steep for 15 to 30 minutes.
  5. Prepare canner: In bottom of a pot large enough to fit canning jars and cover them with an inch of water, place trivet or folded towel. Fill pot with water and place over high heat. Fill a tea kettle with additional water and set over high heat. Proceed with next step while waiting for water to boil.
  6. Prepare vegetables: Fill sanitized jars with blanched vegetables. Pour brine into jars. If desired, pour through a sieve to remove spices. Cover vegetables fully and leave a 1/2-inch of headspace.
  7. Run a skewer around the inside edge of the jars to remove any air bubbles. Wipe edges clean of drips using a paper towel and high-proof alcohol. Close jars and secure lids with rings, but do not screw tightly.
  8. Carefully ease jars into pot of boiling water from step 1. Make sure jars are fully submerged; use hot water from tea kettle as needed. Place lid on pot and process for 15 minutes. Turn off heat, remove pot's lid, and allow jars to sit for an additional 10 minutes. Use a jar lifter to carefully remove jars to a cooling rack. When cool, test to ensure that the jars sealed properly. The center of the lid should be flat. If it pops up, refrigerate and use immediately. Store the rest in a cool, dry place for up to a year.


Amount Per Serving (based on 8 servings)
Calories: 30
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 1090 mg
Carbohydrates: 6 g
Fiber: 1 g
Total Sugar: 4 g
Added Sugars: 2 g
Protein: 1 g
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