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Garden Pickles

Chef Jennifer Booker Cookbook
Deborah Whitlaw Llewellyn
Cook Time:
45 mins
Prep Time:
25 mins
~4 cups

Chef notes

I love this recipe because it allows me to use whatever garden vegetables are ripe at the time. Plus, I get to enjoy them all year long and bring a bit of summer to those cold winter months.

Technique tip: Cut all of the vegetables the same size for even pickling.

Swap option: Use vegetables of similar firmness to ensure all the pickles are firm and crisp.


  • 4 cups raw vegetables (like carrots, radish and/or beets), cut into 1-inch pieces
  • 1 medium onion, cut into wedges (about 1 cup)
  • 3 large cloves garlic, crushed
  • 5 sprigs fresh thyme
  • 2 cups white wine vinegar
  • 1 cup water
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 1 tablespoon salt
  • 2 tablespoons pickling spice
  • 1/4 teaspoon crushed red pepper flakes



Place assorted vegetables, onions, garlic and thyme in a ceramic or glass bowl. Set aside.


Combine vinegar, water, brown sugar, sugar, salt, pickling spice and red pepper flakes in a 1-quart stainless steel saucepan.


Place over medium heat and bring to a boil. Adjust to taste with additional sugar or salt.


Pour vinegar mixture over vegetables and lightly cover with plastic wrap, leaving one corner open as a vent.


Allow to cool, transfer to an airtight container and store in the refrigerator. These pickles will last up to 3 months.