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Mixed Winter Pickles

Makes 4 (16-ounce) jars or 2 (32-ounce) jars
Time 48 hr 15 min
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
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.

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.
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  • 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