Pickling: Preserving our Harvest

Recipe by t.e.l.l. New England
Photos by Ashley Herrin

Want to carry your delicious spring and summer vegetables well into winter? Pickling is a surefire way to preserve your hard-earned vegetable patch for as long as a year. This long-time tradition of homesteaders is used as a way to preserve summer crops, extending shelf life so that the family can enjoy nutritious vegetables all year round.

The recipe on the following page is a simple but traditional recipe for the pickling beginner.  Best yet, these tart vegetables will last you up to six months when refrigerated...that means crisp carrots, beans and peppers at Christmas! Enjoy!

Pickled Veggies


  • 3 c. cauliflower florets
  • ½ pound small carrots, halved
  • 1 red bell pepper, cut into 3-by-½ inch matchsticks
  • 1 zucchini, cut into 3-by-½ inch matchsticks
  • ½ pound green beans, cut into 3 inch pieces
  • Water
  • 3 c. apple cider vinegar
  • ½ c. white wine vinegar
  • ¾ c. raw cane sugar
  • 1 Tbsp. salt
  • 1 tsp. coriander seeds
  • 1 tsp. black peppercorns
  • ½ tsp. red pepper flakes
  • 1 bay leaf
  • 8-10 garlic cloves, smashed


After cutting your vegetables, place cauliflower, carrots, zucchini, peppers, and beans in ~ 2 large glass mason jars, or 4 smaller mason jars. Pour the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, red pepper flakes, bay leaf and garlic into a large pot. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.

NOTE: If you’re not a fan of spicy foods, try substituting the red pepper flakes for mustard seed.

Pour the hot liquid over the vegetables and let cool to room temperature. Cover and let sit in a cool dry place for 2-3 days. For a more intense flavor, let sit for 4-7 days. Once the taste of the pickles is to your liking, place in the refrigerator to stop the pickling process.