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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.

Pickled Vegetable Salad in a bowl

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

Pickled Vegetable Salad in a bowl

Pickled Vegetable Salad

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Servings
12 servings
Prep Time 25 mins
Cook Time 5 mins
Total Time 1 d
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.
    Vegetables on the table including; a carrot, broccoli head, yell bell pepper, red bell pepper, onion, cabbage and cauliflower
  • 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.
    In a bowl cut up broccoli, cauliflower, carrots, red and yellow bell peppers
  • 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.
    A pot with the marinate and a bowl with all the veggies mixed together
  • Let the vegetables marinade for 24 hours, after 24 hours, you can place them in jars and use them over the next week.
    Bowl with veggies and marinate
  • It will stay fresh in a refrigerator for a few weeks. 
    Pickled Vegetable Salad in a bowl
Nutrition Facts
Pickled Vegetable Salad
Amount Per Serving
Calories 139 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 1792mg75%
Potassium 432mg12%
Carbohydrates 28g9%
Fiber 4g16%
Sugar 21g23%
Protein 3g6%
Vitamin A 1569IU31%
Vitamin C 116mg141%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted December 28, 2013

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.