peppers and carrots for hot veggies pickle mixHot Veggie Pickle Mix 

Enjoy this fun spin on End of the Garden Pickles to spice up your Bloody Mary or any summertime meal!

The gorgeous variety of colors are a beautiful display beside any salad or alongside a hamburger right off the grill.  Or, you may simply enjoy eating them right out of the jar!  Adjust the heat by adjusting the amount of jalapenos.


4 cups cucumbers, peeled and sliced
2 cups cauliflower florets
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 cup carrots, peeled and sliced
1 cup pearl onions, skins removed
3 cups Anaheim Peppers, seeded and sliced
3 stalks celery, sliced
6 garlic cloves pepper and vegetables for hot veggies pickle mix
6-12 whole black peppercorns
3 to 9 jalapeño peppers, halved and seeded  (leave seeds if you want more heat)
1 Tbsp pickling salt
2 cups water
4 cups white vinegar
¾ cup raw sugar


In a stainless steel stock pot, combine water, vinegar, salt and sugar.  Bring to a boil over medium-high heat stirring to dissolve sugar and salt.

Reduce heat and add cauliflower, onions and celery and return to a boil.  Remove from heat and stir in red, orange and green peppers.

Add one garlic clove, one jalapeno half and 1-2 peppercorns to each jar.  The hotter you want your vegetables, the more jalapeno halves you add.
hot veggie pickle mix processed in jarsPack vegetables into hot jars leaving a generous ½” headspace.  Ladle hot pickling liquid to cover vegetables keeping the generous ½” headspace.

Wipe jar rims using a warm wash cloth dipped in vinegar.  Add lids and rings and hand tighten.  Water bath jars for 10 minutes.  Remember processing time doesn’t start until water is at a full rolling boil.

The Canning Diva



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Other recipes

Pickling Asparagus
Pickling Red Cabbage for the Holidays