Pickled Vegetables | How to make Pickled Vegetables

By Prabhleen Kaur  |  17th May 2017  |  
5 from 1 review Rate It!
  • Pickled Vegetables, How to make Pickled Vegetables
Pickled Vegetablesby Prabhleen Kaur
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About Pickled Vegetables Recipe

Instant pickle made with fresh vegetables and simple ingredients from the kitchen. Its cool, easy and ready in no time.

Pickled Vegetables is delicious and authentic dish. Pickled Vegetables by Prabhleen Kaur is a great option when you want something interesting to eat at home. Restaurant style Pickled Vegetables is liked by most people . The preparation time of this recipe is 10 minutes and it takes 5 minutes to cook it properly. Pickled Vegetables is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Pickled Vegetables. Pickled Vegetables is an amazing dish which is perfectly appropriate for any occasion. Pickled Vegetables is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Pickled Vegetables at your home.

Pickled Vegetables

Ingredients to make Pickled Vegetables

  • 1 Cup - White vinegar
  • 1 Cup -water
  • 1/3 Cup - Sliced cucumber
  • 1/3 Cup - carrot
  • 1/3 Cup - radish
  • 2 - bay leaves
  • 1/2 tsp - coriander seeds
  • 1 tsp - Black peppercorns
  • 1/4 tsp - red chilli powder
  • 1/2 tsp - salt
  • 1 tsp - sugar
  • Few ginger julienne
  • 1 slice - Beetroot for natural pink color

How to make Pickled Vegetables

  1. Wash and peel the vegetables nicely. Cut them in desired shape.
  2. Heat one cup of water in a pan. Add one cup of vinegar. Add sugar and salt.
  3. Stir till it comes to a boil and the sugar is dissolved. Switch off the flame and let it cool down completely.
  4. Meanwhile prepare the jar, add black peppercorns, coriander seeds, bay leaves and red chilli powder.
  5. Once the vinegar water is cooled down pour in the prepared jar. Add the cucumber, carrots and radish and ginger julienne. Add a thin slice of beetroot for the natural pink colour.
  6. Give it a mix and close the lid of the jar. Keep it in the refrigerator for maximum hours as the pickle will improve the flavour with age.
  7. Use this pickle in making pita breads fillings, sandwiches or eat them as it is.

My Tip:

You can also make the same recipe with beetroot, onions. Also add fresh herbs of your choice like oregano, rosemary.

Reviews for Pickled Vegetables (1)

Anil Dograa year ago

I love it!

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