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a jar of pickled vegetables

Pickled Vegetable Salad

Giardiniera is the perfect relish of pickled vegetables. The kicker? This quick pickling recipe is ready in just 24 hours, but can stay fresh for weeks when stored properly in the refrigerator.
Course Salad
Cuisine Russian, Ukrainian
Keyword pickled vegetable salad, quick pickled salad
Prep Time 25 minutes
Cook Time 5 minutes
Marinade 1 day
Total Time 1 day 30 minutes
Servings 12 servings
Calories 139kcal
Author Natalya Drozhzhin


  • 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


  • Gather and clean all your veggies for pickling.
    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-sized pieces. I like to stick to around one-inch in size. Mix vegetables together in a large dish. Preferably something that you can cover with a lid for marinating.
    chopped vegetables in a bowl
  • 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.
    pickling marinade for the vegetables
  • Let the vegetables marinade for at least 24 hours. After 24 hours, you can place them in mason jars or other airtight containers.
    a large bowl with vegetables
  • When stored properly, the relish will last for up to two weeks.
    a jar of pickled vegetables


Calories: 139kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 1792mg | Potassium: 432mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1569IU | Vitamin C: 116mg | Calcium: 70mg | Iron: 1mg