Mixed Vegetable Pickle

You can more or less use up any vegetables that you have, or buy specific ones that you really enjoy. When following the recipe, if you like your pickles hotter and spicier, try using some dried Chile de Arbol Flakes – be careful though, they are pretty hot!


  • 3½ cups (28fl.oz) Live to Eat Verjuice
  • 2 tbsp pickling vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • 5 cloves garlic, ‘bashed’ but still left whole
  • Selection of your favourite vegetables, about 1kg/2lbs weight (cauliflower, baby onions, carrots, green beans) cut into pieces or florets where applicable, but leave them quite chunky
  • 1 tbsp black onion seeds (nigella seeds)
  • 1 tbsp mustard seeds
  • ½ tsp turmeric
  • ½ tsp Chile de Arbol Flakes (optional)


  1. Mix together the Verjuice, pickling vinegar, salt, sugar and spices.
  2. Place all the vegetables in a pan and boil for 2 or 3 minutes, just to make slightly tender. When ready, scoop the vegetables into a bowl of cold water. Mix in the garlic cloves.
  3. When cool, apportion into the jars that you are using to about 2/3rds of the way, then top with the pickling solution. Shake well and seal.
  4. Serve with cold meats, roasted chicken, platters of cheese – anything you want really! You should be able to get 2-3 jars, according to whichever size you use.

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