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Pickled Vegetable Salad in a bowl

Pickled Vegetable Salad

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.
Course Salad
Cuisine Russian, Ukrainian
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 1 day
Servings 12 Servings


  • 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


  • 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