Gingery Sweet Pickled Vegetables

Total Time
Prep 1 hr
Cook 72 hrs

I always double or triple this recipe because they disappear so fast. My DH eats them by the bowlfull. I use them for hor d'ouvres, on salad, with sandwiches or just as a snack treat when I open the refrigerator and see how pretty they look in the jar.

Ingredients Nutrition


  1. In a large nonreactive (not aluminium) saucepan, bring to a boil the ginger, chili peppers, vinegar, sugar, water and salt.
  2. Remove the pot from the heat and add the carrots.
  3. Let the mixture cool.
  4. Add the veggies to the pan, mixing well.
  5. Transfer the veggies and liquid to a 2 quart jar.
  6. Cover tightly and refrigerate.
  7. Stop!
  8. Don't eat for 3 days while they are getting perfectly pickled.
  9. Refrigerated, these pickles will last for several weeks.
Most Helpful

High summer in Wisconsin, and loads of veggies to deal with. This recipe is a big hit with friends and family all around! I blanched green and yellow beans and threw them in too,yum! Already passed this recipe(and the website) on to 3 people! Thanks Geema

terragal August 27, 2004

A nice fresh way to "keep" your vegetables! I love the gingery taste and it looks so nice in the jar. Thanks for another winner!

Sharon123 September 27, 2003