Mixed Winter Pickles

Mixed Winter Pickles

Rated:
Recipe Rating: 3.48069
Makes 4 (16-ounce) jars or 2 (32-ounce) jars
Take advantage of abundant winter root veggies to make these delicious and simple homemade pickles. Serve with sandwiches, on a cheese platter or with your holiday meal. These also make great gifts. Recipe courtesy of chef Sonya Cote. Watch our how-to video. 
Ingredients: 
  • 2 pounds mixed seasonal vegetables (such as turnips, rutabaga, beets or carrots), peeled as needed and cut into sticks and wedges
  • 1 sprig fresh rosemary, thyme or dill
  • 2 cups distilled white vinegar
  • 1/4 cup turbinado sugar
  • 1/4 cup coarse sea salt
  • 4 bay leaves
  • 1 tablespoon whole black peppercorns
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Method: 
Pack vegetables and rosemary into 4 (16-ounce) or 2 (32-ounce) canning jars or containers with tight-fitting lids.  

In a medium saucepan, combine 2 cups water, vinegar, sugar, salt, bay leaves and peppercorns and bring to a boil, stirring until sugar dissolves. Pour or ladle mixture over vegetables in jars. Seal tightly.  

Refrigerate for at least 48 hours before serving. Pickles will keep refrigerated for up to 1 month.
Nutritional Info: 
Per Serving: Serving size: about 2 pickles, 15 calories (0 from fat), 90mg sodium, 3g carbohydrates, (1 g dietary fiber, 1g sugar).
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.