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+ servings
Servings: 5 32-oz jars

Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots

Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
1 hr
My go to recipe for fresh pickled vegetables - Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots. Quick and easy to make, crunchy and flavorful. Add to salads, sandwiches, cheese trays or party platters.
Ball Jars with easy canned vegetables cauliflower, carrots and red peppers recipe. Safe pickling method for crunchy garden vegetables.
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  • 1 kg red peppers — bell peppers are ok
  • 1 kg carrots — washed and peeled
  • 1 kg cauliflower florets
  • 2 stalks celery
  • 500 ml apple cider vinegar
  • 15 tbsp sugar
  • 5 tbsp salt
  • 15 black peppercorns (optional)
  • hot boiling water


  1. Wash vegetables. Cut carrots into 1/2 centimeter rounds. Cut cauliflower into florets. Cut celery into 1/2 centimeter slices. Cut peppers in halves, remove stems and seers and cut into 1/2 centimeter slices.

  2. Wash jars and lids with hot soapy water. Place on a clean towel.

  3. Bring 3-4 liters water to a boil.

  4. To the bottom of each jar, add 100 ml apple cider vinegar, 1 tbsp salt. 3 tbsp sugar and 3 peppercorns (optional). Layer vegetables -carrots, cauliflower, celery, peppers. Fill to the top, press, to get more vegetables in, but do not squish.

  5. Top with hot water, filling jars almost to the top. Close lids. Close tight!

  6. Fill a large canning pot with water. Add jars. Bring to a boil and boil for 5 minutes.

    Remove from the pot and let jars cool to room temperature. 

  7. Store in a cool and dry place for up to 6 months. Once you open a jar, store in the fridge for up to 1 week.

Course: Appetizer
Cuisine: bulgarian

Nutrition Information

Calories: 356, Fat: 1g, Sodium: 7200mg, Potassium: 1774mg, Carbohydrates: 78g, Fiber: 14g, Sugar: 58g, Protein: 7g, Vitamin A: 39745%, Vitamin C: 364.1%, Calcium: 142%, Iron: 2.6%