Mixed Pickles

Prep Time
Cook Time
Ready In

"This is a really old recipe I used to make, but the children never liked it. It wasn't until we went out the other night to a really nice Chinese restaurant, and of all things we were served these pre dinner...............Now the children I just mentioned (now adults) loved these at the restaurant and reminded me how I used to make them and how they liked them, and then asked me to make them again. Funny how things taste better when they come into fashion.... Go figure! PLEASE NOTE: I have not incorporated the overnight standing times in this recipe. This recipe also makes approx. 10 cups."

Original recipe yields 10 servings


  • Serving Size: 1 (447.9 g)
  • Calories 173.5
  • Total Fat - 4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0.7 mg
  • Sodium - 5789.3 mg
  • Total Carbohydrate - 30.3 g
  • Dietary Fiber - 1.8 g
  • Sugars - 22 g
  • Protein - 1.7 g
  • Calcium - 47.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.1 mg

Step 1

Wash the cucumbers and cut into 1 cm (1/2in) cubes. Peel the carrot and cut into 1 cm (1/2 inch cubes.) Cut the cauliflower into smaller flowerets and cut the pepper into 1cm squares (1/2 inch.) Peel and chop the onions.

Step 2

Place the vegetables in and earthenware or plastic bowl; dissolve the salt in the water and pour over the vegetables, cover the vegetables and stand them overnight.

Step 3

NEXT DAY: Drain the vegetables.

Step 4

Combine the sugar, vinegar, mustard seeds and celery seeds in a large saucepan. Stir over heat until sugar dissolves, bring to boil, reduce the heat and simmer for 3 minutes, add the drained vegetables, return to the boil and remove from the heat.

Step 5

Pack sterilised jars with vegetables and pour vinegar mixture over, seal immediately.

Tips & Variations

No special items needed.



These are so delicious...they are very sweet...like sweet pickles...I did let them sit for 5 days before trying...after you pour in the vinegar mixture the lids will seal...once you open them they will need to be refrigerated...next time I'm going to cut back on the sugar and add a habanero pepper cut in half and see if it adds a touch of heat...this is a keeper...thanks for sharing the recipe...made for "Pick Me" tag game...

review by:
(15 Apr 2017)