This pickled salad is balanced so well, with great amount of vegetables and perfect pickling marinade. It only needs 24 hours for pickling, but can stay fresh for up to a week, in a refrigerator.

This picked vegetable salad has been quite special to me; it was the star of my husband’s and my engagement party. My sister was the one helping with all the food for the party and she happened to get this recipe from the chef. So now, almost nine years later, it’s finally getting shared with you.
Other Pickled Salads to Try:
Recipe
This pickled salad is balanced so well, with great amount of vegetables and perfect pickling marinade. It only needs 24 hours for pickling, but can stay fresh for up to a week, in a refrigerator.
Ingredients
- 1 small Cabbage
- 1 large Red Bell Pepper
- 1 large Yellow Bell Pepper
- 1/2 medium Cauliflower
- 1 small Broccoli
- 1 large Carrot
- 1 medium Yellow Onion
- 5 cup Water
- 1 cup Light Olive Oil
- 1 1/4 cup White Vinegar
- 1 cup White Sugar
- 3 tbsp Salt
- 5 Bay Leaves
- 20 Peppercorns
Instructions
- Prepare all vegetables for the salad.
- Dice all the vegetables into same size piece, about one inch in size. Mix vegetables together in a large dish, something that you can cover with a lid for marinating.
- Into a small saucepan, combine together water, oil, vinegar, sugar, salt, bay leaves and peppercorns. Bring the sauce to a boil and pour the sauce over the prepared vegetables.
- Let the vegetables marinade for 24 hours, after 24 hours, you can place them in jars and use them over the next week.
- It will stay fresh in a refrigerator for a few weeks.
Do you pour hot marinade over vegetables or you cool it down fist? And also do you strain it once it is ready to eat?
Use hot marinade. Yes do strain it and refrigerate it. You may still have some juice in it, that’s fine.
Thanks for responding and thanks for sharing all the recipes!!!
No problem! Enjoy Holidays!
Just finished the recipe. So excited to try the salad; it one of my favorites at events! Thank you for sharing the recipe. 🙂
Hey Alina, I totally agree with you about this salad, perfect one for events. You get everything done several days ahead and that's what makes it easy. Thanks for saying hi 😉
Can I use vegtable oil instead of light virgin oil? Is it going to make taste difference?
I just finished putting this together. Two things.
1 the "small saucepan" you boil in better be 3 quarts or larger.
2 it doesn't indicate what you do with this the first 24 hours. I am guessing it sits on the counter covered.
I will add that note about pan size. It would sit in a room temperature for the first 24 hrs. After that you would need to keep it refrigerated.
Oh u don't know how much we loved that salad!!! I made it few times already and it was delisious!!! I skip a few ingredients cause I didn't have them but my hubby even drink some marinade!!!:) thank you so much for sharing and God bless!!!
Oh my goodness, you made my day! He drinks the marinade, that's pretty funny! We use to drink marinade form pickled tomatoes, have never tried this marinade.
I think this is something we would like 🙂 thank you Natasha for sharing these great recipes with us. What percent of vinegar should I use for this salad?
It is 5% vinegar. Thank you for your nice words;) I absolutely love sharing all the recipes 😉