Homemade Mixed Pickled Vegetables (Winter Preserve)

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Fresh vegetables preserved in autumn are a wonderful way to keep vitamins on our table throughout the winter months. The choice and quantity of vegetables depend entirely on your taste and family traditions. What matters most is that the vegetables are healthy, thoroughly cleaned, and tightly arranged so they stay perfectly immersed in the brine.

This is a family recipe from my mother, lovingly passed down for decades — simple, reliable, and always successful.

Vegetables You Can Use

Green tomatoes, green onions, cauliflower, carrots, peppers, cucumbers are among the most common choices, but feel free to experiment. You can also combine vegetables with fruit for extra aroma and character.

Ingredients

• 4 kg mixed vegetables of your choice
• 1 liter white vinegar (9%)
• 4 liters water
• 100 g granulated sugar
• 200 g table salt
• 2 sachets black peppercorns
• 10–15 dried bay leaves
• 1 tsp preservative
  

 If you prefer not to use preservatives, follow the pasteurization method used for pickled okra to ensure safe storage.

Preparing the Vegetables

1. Clean the vegetables thoroughly and wash well to remove any dirt.
2. Make small cuts or pierce them in several places so they absorb the brine faster.
3. Arrange the vegetables tightly in jars or a larger container to prevent floating.

Preparing the Pickle Brine

1. In a large pot, combine:
   • 4 liters water
   • 1 liter vinegar
   • 100 g sugar
   • 200 g salt
   • 1 tsp preservative
2. Stir until the sugar and salt are completely dissolved.
3. Add peppercorns and bay leaves to each jar.
4. Pour the brine over the vegetables, ensuring they are fully covered.
5. Seal the jars tightly.

 Ready to eat after about 10 days, and they stay fresh and crunchy all winter long.
Store in a cool, dark place away from direct sunlight.