Posted in Holiday Good Eats, Side Dish

For the Relish Tray… Pickled Veggies

Great additions to your holiday relish trays. Enjoy!

Pickled Vegetables


About 3 cups vegetables, trimmed, peeled and sliced if necessary (asparagus, zucchini, carrot, onion, cucumber, beet etc)
3 garlic cloves, peeled
½ tablespoon spice seeds (such as mustard, dill, coriander or celery)
2 T.fresh thyme, dill or rosemary
1 cup vinegar
¼ – ½ cup water
¼ cup sugar

Blanch vegetables in boiling water for about 1 minute, until brightly colored, then chill immediately. Transfer the blanched vegetables and garlic to a clean jar (or jars, or other sealable containers), top with spices and herbs and set aside.

Combine remaining ingredients in a large sauce-pan over medium heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and seasonings. Allow to cool to room temperature, cover and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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