Mixed Pickled Vegetables

Adds colour and zing to a pickle platter.


  • 2 cups (500 ml) small cauliflower florets
  • 1- 1/2 cups (375 ml) small white onions
  • 3 celery stalks, sliced
  • 3 small carrots, sliced
  • 1 zucchini, sliced
  • 4 large sweet peppers, cut into strips
  • 4 cups (1000 ml) white vinegar
  • 2 cups (500 ml) water
  • 2 cups (500 ml) granulated sugar
  • 1 tbsp (15 ml) pickling salt
  • 3 bay leaves
  • 6 peppercorns
  • 3 cloves garlic, thinly sliced


  • Place 5 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Prepare vegetables as directed.
  • Combine vinegar, water, sugar and pickling salt in a large stainless steel saucepan; bring to a boil. Tie bay leaves, peppercorns and garlic in a large square of cheese cloth, creating a spice bag; add to liquid; boil 5 minutes.
  • Add prepared cauliflower, onions, celery, carrots and zucchini; return to a boil. Remove from the heat and add peppers. Discard spice bag.
  • Pack vegetables into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover vegetables to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more vegetables and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining vegetables and hot liquid.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.