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Sweet and sour pickled vegetables
5.0 / 1 votesSweet and sour pickled vegetables are great to store your summer vegetables. They're an amazing side dish with a lot of dishes, just like pickles are.
Updated at: 2025-07-19
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Recipe sweet and sour pickled vegetables
Ingredients
10 persons
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Made by Véronique
Published at 2019-07-25, this recipe is for 10 persons and takes 1 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
30 minutes
Time cooking
30 minutes
Total time
1 hours
Preparation - 30 minutes
Fill a medium-sized pan with water and bring to a boil. Rinse all the veggies. Divide the cauliflower into small florets and rinse the beans by removing the ends. Chop the beans into small pieces.
Cook the cauliflower florets a few minutes in the boiling water. Bring the water to a boil again and also cook the beans for a few minutes in the boiling water.
When you are using vegetables such as pumpkin or (patty pan) squash, its recommended to peel them first. Remove the leaves and ends of the radishes and divide them into thin slices.
Chop the zucchini, squash and cucumber in small pieces and combine all the vegetables in the large bowl.
Finishing the sweet and sour pickled vegetables - 30 minutes
Grate the peel of the lemon and squeeze the juice from the lemon. Combine this in a medium-sized pan with water, vinegar, sugar, bay leaves, summer savory and salt.
Bring to a boil and let it simmer for 10 minutes. Remove the bay leaves and summer savory and taste if it needs any more salt or sugar. Divide the mixed vegetables over the sterile jars.
Fill the jars with tasty water, don't fill them up all the way to the top. Put the lid on and let them cool off for about 10 minutes when they're upside down.
Afterwards you let them cool off completely. If you added radishes you'll notice the water will start to turn a bit pink.
These sweet and sour pickled vegetables are great with lots of different dishes, such as pickles. Store in a dark and cool place, the jars will keep for over a year this way. Enjoy!
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