Step 1: Prepare the Vegetables
Wash all vegetables thoroughly.
Thinly slice the cabbage, cucumbers, carrots, celery, and red onion. Cut the cauliflower into bite-sized florets.
Step 2: Sterilize the Jars
Wash three quart-sized jars and lids with hot, soapy water. Rinse well and let them dry completely.
Step 3: Pack the Jars
Evenly divide the vegetables among the jars, packing them firmly but not tightly.
Add a few peppercorns, mustard seeds, and a little celery seed to each jar.
Step 4: Make the Brine
In a medium saucepan, combine:
- White vinegar
- Water
- Sugar
- Salt
- Bay leaves
- Garlic (if using)
Bring the mixture to a gentle boil, stirring until the sugar and salt have completely dissolved.
Step 5: Fill the Jars
Carefully pour the hot brine over the vegetables until they are fully covered.
Leave about ½ inch of headspace at the top of each jar.
Step 6: Remove Air Bubbles
Run a clean butter knife or chopstick around the inside of each jar to release trapped air bubbles.
Step 7: Seal
Wipe the jar rims clean and screw the lids on tightly.
Step 8: Cool
Allow the jars to cool completely at room temperature.
Step 9: Refrigerate
Place the jars in the refrigerator for at least 24 hours before serving.
For the best flavor, let them marinate for 2–3 days.
Serving Suggestions
Enjoy this pickled vegetable salad:
- With grilled meats
- On burgers and sandwiches
- Alongside barbecue
- With roasted chicken
- As a picnic side dish
- On charcuterie boards
- With rye bread or crackers
Tips for the Best Pickled Salad
- Slice the vegetables evenly for consistent texture.
- Add sliced jalapeños for a spicy version.
- Fresh dill adds wonderful flavor.
- Red cabbage can replace part of the green cabbage for extra color.
- The longer it chills, the better the flavor becomes.
Storage
Store in the refrigerator for up to 3 weeks.
Always use a clean utensil when serving to keep the vegetables fresh.
