Pickled veggies


Pickled vegetables are a great dinner side or an appetizer. In the past I have made traditional pickles, and pickled peppers but this time I decided to experiment a little and make a veggie mix. I got the inspiration for this recipe from my mother-in-law who made a similar dish last week. It was so tasty, more Mexican style, with jalapenos and it gave my the idea of using this recipe with somewhat of an Eastern European twist by adding ingredients found in traditional pickles like horseradish, garlic radishes, dill, bay leave and peppercorns.

It turned out so good! Sour, crunchy and just a tad sweet. And my favorite part? It’s ready in as little as 3 hours.  Personally, I think it is the best after a few more hours, I like setting it in the morning and having it for dinner later that day. The longer you wait the more pickled they will get. Any way you like it, you will not be disappointed! Extremely easy to make and seriously addicting.

I started with peeling and slicing carrots, onion and horseradish. Then I cut cucumbers into thicker slices, radishes and peeled garlic in four and cauliflower in smaller pieces. I mixed all of the vegetables and whole stems of dill in a big bowl and placed in a jar. Any glass container with a lid with work as well.

In a cooking pot I mixed water and white vinegar, bay leaves and peppercorns and brought to boil. Then I simmered it for about 5 minutes. I discarded bay leaves and peppercorns (nothing worse and biting on one of those while enjoying your veggies) and filled the jar to the top and closed it. Depending on the size of the container you have, you might have to make more, using the same proportions.

It is important to fill the jar to the top, otherwise the vegetables on top won’t get pickled.  I just closed the lid and let the vinegar mixture work its magic.

As I mentioned above vegetables will get pickled in as little as 3 hours. The longer you wait the more sour and pickled they will get. Store in a fridge for up to 4 days.

TIP: If you like your food more spicy, feel free to add some sliced jalapenos to the veggie mix.



If you tried this recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!



  • 4 carrots
  • 1/2 cauliflower head
  • 5 pickling cucumbers
  • 10 radishes
  • 1/2 yellow onion
  • 4 garlic cloves
  • 3 inch long piece of horseradish
  • 10 peppercorns
  • 3 bay leaves
  • 1 1/2 cup white vinegar
  • 1 1/2 cup water
  •  3 tablespoons of white sugar
  • 3 tablespoons of salt
  • dill


  1. Peel carrots, garlic, onion and horseradish. Slice cucumbers, onion and carrots, cut radishes and garlic in four and cauliflower in smaller pieces.
  2. Mix all of the vegetables with dill and place in a jar or another glass container with a lid.
  3. Bring water, vinegar, bay leaves and peppercorns to boil and simmer for 5 minutes.
  4. Pour hot vinegar mixture over vegetables, all the way to the top of the jar and close the lid.
  5. Let sit at least 3 hours or overnight. Enjoy!

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2 Comments on "Pickled veggies"

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These veggies look great! Thank you for sharing your recipe. How long do they last in the fridge? Thank you!