Skip to main content


Traditional Garden Pickles
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 plus 2 Tbsp. red or white wine vinegar
1 cup plus 2 Tbsp. water
4 tsp. sugar
1 1/2 tsp. kosher salt
1/2 cup thinly sliced red onion
1 cup cut green beans
1 cup cauliflower florets
1/4 cup basil leaves
3 cloves garlic, peeled
1 tsp. peppercorns, preferably mixed (black, pink, green, white)
1dried chile de arbol pepper (otional)
1 cup thin red bell pepper strips (about1/2 bell pepper)
+ Add to Shopping List
Traditional Garden Pickles

Traditional Garden Pickles

Traditional Garden Pickles
  • Servings:Serves 16
  • Prep Time:30 minutes
  • Cook Time:30 minutes
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