Mixed Pickles


  • 4 quarts mixed vegetables – large chopped (zucchini, summer squash, peppers, carrots and onions.)
  • 1 bunch fresh dill
  • 6 cups white pickling vinegar
  • 2 cups sugar
  • 2 Tbsp. kosher salt
  • 1 Tbsp. mustard seed
  • 1 Tbsp. coriander seed
  • ½ Tsp. red pepper flakes
  • ½ Tsp. turmeric
  • 1 Tsp. curry powder


  • Wash and chop the vegetables and place then into four one- quart mason jars with the fresh dill.
  • In a large pot, combine the vinegar, sugar, kosher salt mustard seed, coriander seed, pepper flakes, turmeric and curry powder.
  • Put on the stove over high heat and bring to a boil.
  • Turn off and pour the hot pickling vinegar over the vegetables and let sit.
  • After it cools completely, place in the refrigerator for up to four weeks.
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