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Quick pickled vegetables

Quick pickled vegetables

Extend the goodness from your garden with colorful and crunchy homemade pickled vegetables. This quick and easy pickled vegetable recipe requires no canning procedure and can be made with your choice of garden-fresh green beans, okra, cauliflower or baby carrots. A hot and sour brine is used to marinate the vegetables, and in a couple of days, your pickled veggies will be ready to enjoy as an appetizer or side dish.

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For the pickled vegetables

For each recipe of the brine, choose one vegetable in the amount below:
12 oz. green string beans, ends trimmed
12 oz. okra
12 oz. cauliflower (about ½ medium head), cut into 1 in. florets
16 oz. baby carrots, green stems trimmed to ½ in., peeled and halved lengthwise

For the brine

1 Tbsp. brown mustard seeds
1 tsp. whole black peppercorns
1¼ cups cider vinegar
¾ cup water
¼ cup granulated sugar
2 Tbsp. kosher salt
1 bay leaf


  1. Pack your vegetables of choice tightly in a 1 quart glass jar, leaving ½ inch of room at the top. Set aside.
  2. Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes. Add remaining ingredients, and stir until the sugar is dissolved. Bring to a boil.
  3. Immediately pour the brine into the jar, making sure to cover the vegetables completely. Allow the mixture to cool to room temperature, about 1 hour. Seal the jar with a tight-fitting lid and shake or rotate it to evenly distribute the brine and spices. Store in the refrigerator for at least 1 day and preferably 1 week. The pickled vegetables can be kept refrigerated for up to 1 month. will be back up soon

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