Mixed pickled vegetables of cucumbers, peppers, cabbage and carrots – a tried-and-true recipe for winter recept

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  • Easy to prepare
  • 8 portions
  • 60 minutes
Jan, 17. 12. 2025

Homemade pickled vegetable relish from cabbage, cucumbers, peppers, onion and carrots. Step by step, exact ratios for the pickling liquid, tips for sterilization and storage. Crispy vegetables all winter long.

This honest pickled relish has everything a winter preserve should: crunchy cabbage, juicy cucumbers, colorful peppers, sweet carrots and an aromatic pickling liquid. The recipe is simple, the ingredients accessible and the result disappears from the pantry first.

For 8 portions

Ingredients

Base:

Pickling liquid:

Preparation procedure

  • Vegetables Shred the cabbage, slice the cucumbers into rounds, the peppers into strips, the onion into crescents and grate the carrots. Mix everything in a large bowl. Add the hot pepper (whole or chopped).
  • Pickling liquid Bring the water, vinegar, sugar and DEKO to a boil. Let simmer gently for 5 minutes, then cool completely.
  • Packing and resting Pour the cooled pickling liquid over the vegetables so they are fully submerged. Cover and let rest overnight (12–24 h) in a cool place.
  • Filling the jars Prepare sterile jars and lids. Put the vegetables into the jars without heavy packing (so the liquid can fit too). Fill to the rim, wipe the necks and close tightly immediately.
  • Sterilization (canning) Place the jars in a pot with hot water (line the bottom with a towel), water should reach roughly ½ the height of the jars. Once boiling, simmer gently for 10 minutes, then turn off and let stand for another 5 minutes. Remove, briefly turn upside down (seal check), return and let cool under a blanket until the next day.
  • Storage Label with the date and store in a dark, cool place (pantry, cellar). After opening keep refrigerated and consume within a few days.

Time required

  • Active preparation: 60–90 minutes

  • Resting overnight: 12–24 hours

  • Sterilization and cooling: 20–30 minutes + until the next day

  • Total: approx. 13–26 hours (most of the time is inactive)

Yield

  • approx. 8–10 jars of 0,7 l each (depending on cut size and how tightly packed)

Tips and variations

  • Color and flavor: combine red, yellow and green peppers – the pickled relish looks wonderful in jars.

  • Heat level: adjust the amount of hot pepper to taste, or omit it entirely.

  • Crispness: pour the cooled pickling liquid over the vegetables and don’t overcook the jars – a short sterilization is enough.

  • Without hot pepper for children: replace it with a few peppercorns and allspice berries placed in the jar.

Conclusion

This homemade pickled vegetable relish is a sure bet: crunchy, balanced sweet-and-sour and ideal with all meats, meatloaf, on open-faced sandwiches or with potatoes. Make a few jars for your reserves – in winter the family will swear by it.