Quick Garden Pickles


  • Prep Time10 mins
  • Total Time15 mins
  • Makes2 1/2 cups
*PLUS chilling time
Quick Garden Pickles

(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)


  • 1 1/2 cups cauliflower florets, cut in bite-sized pieces

  • 1 carrot, cut in 1/4-in. rounds

  • 1 celery stalk, cut in 1-in. pieces

  • 1/4 cup tear drop peppers, (optional), about 35 g

  • 1 cup white wine vinegar

  • 1/2 cup water

  • 2 tbsp granulated sugar

  • 4 tsp pickling spice

  • 2 tsp salt

  • 2 fresh bay leaves


  • Combine cauliflower, carrot, celery and peppers in a glass bowl or jar.

  • Combine vinegar, water, sugar, pickling spice, salt and bay leaves in a medium saucepan set over medium-high. Bring to a boil, 2 to 3 min. Pour over vegetables. Let cool slightly. Cover and refrigerate for at least 24 hrs before serving.


Teardrop peppers add a fun pop of colour to our Garden Pickles, but be warned: They may turn the pickling liquid pink.

Get more easy quick pickled recipes here