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Traditional Garden Pickles

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Servings: Serves 16

Cook Time: 30 minutes

Prep Time: 30 minutes


These pickles are gorgeous layered into a quart-size canning jar, though a glass bowl or plastic storage container will suffice. You can use black peppercorns only, but a variety of colors looks very nice (available in our Spice aisle.) Red wine vinegar gives a pink tint to the mix while white wine vinegar shows off the colors of the vegetables.
1 cup Red wine vinegar
2 tablespoon Water
4 teaspoon Sugar
1 1/2 teaspoon Kosher salt
1/2 cup thinly sliced red onion
1 cup Fresh cut snap green beans
8 oz Fresh cauliflower, florets
2 oz Fresh basil leaves
3 each Fresh garlic cloves, peeled
1 teaspoon black peppercorns
1 cup Medium red bell pepper, thinly sliced


Note: White wine vinegar may be substituted for red wine vinegar. 1 dried chile de arbol pepper is optional.
1. In a medium saucepan, heat vinegar, water, sugar, and salt over high heat. Bring to a boil. Stir to dissolve sugar and salt.
2. In a 1-quart container layer vegetables and seasonings in this order: red onions, green beans, cauliflower, basil, garlic, peppercorns, chile de arbol pepper (if using), and red bell peppers.
3. Pour hot brine over vegetables.
4. Let pickles cool to room temperature about 2 hours. Cover and refrigerate for 1 day to develop full flavor.
Source: Hannaford fresh Magazine, September - October 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 16
Base Nutrients
Calories 20 kcal (1%)
Calories from Fat 63
Total Fat 7 g (11%)
Saturated Fat 7 g (35%)
Cholesterol 0 n/a
Sodium 231 mg (10%)
Total Carbohydrates 10 g (3%)
Dietary Fiber 7 g (28%)
Protein 8 g (13%)
Vitamin A 341 IU (1%)
Vitamin C 22 mg (24%)
Calcium 16 mg (1%)
Iron 10 mg (56%)

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