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Pickled Garden Vegetables

Makes 4 - 6 servings


250 ml (1 cup) Rice vinegar
250 ml (1 cup) Water
75 ml (1/3 cup) White wine vinegar
50 ml (1/4 cup) Sugar
10 ml (2 tsp) SIFTO® Coarse Salt
10 ml (2 tsp) Juniper berries
600 ml (3 cups) Assorted mixed small vegetables, such as baby peppers, baby zucchini, baby onions, baby squash, cauliflower florets


  1. Combine vinegars, water, sugar, salt and juniper berries in medium saucepan. Bring to a boil; reduce heat and simmer until sugar is dissolved.
  2. Pour liquid over vegetables and cool to room temperature. Cover and refrigerate at least 24 hours before serving. Pickled garden vegetables will keep in the refrigerator for 2 weeks.