Canning, Dehydrating & Preserving
Pickled Fresh Summer Treat!

Pickled Fresh Summer Treat!

I found this recipe in one of my favourite canning groups on Facebook and it is fabulous!

This is one of my first canning projects, not only did this look wonderful, but there was no complicated canning process or water bathing etc.! All you need is the food and the jars! I imagine you could likely use any combination of your favourite garden veggies, but for this recipe, we used baby carrots, chunked onions, garlic, celery, tomatoes, squash and zucchini! I’ve also considered cauliflower and cucumbers as we often have many.

We aren’t ordinarily large fans of each veggie however, within this combination it all compliments well for a cool, tasty, ready-to-eat healthy treat!

Prep Time:20 minutes
Cook Time:10 minutes
Servings3 Jars


Brine Base

  • 2 1/2 cups of water
  • 1 cup of vinegar
  • 1/2 cup of sugar
  • 2 TBS of sea salt

Seasoning per jar

  • 3 garlic cloves peeled and halved 2 per jar
  • 1/2 tsp of peppercorn per jar
  • 1/2 mustard seed per jar
  • 1 fresh dill spring per jar


  • zucchini
  • squash
  • carrots
  • celery
  • tomatoes slices
  • chunks of onions


  1. Prepare vegetables and pack jars
  2. Bring brine to a boil and pour over vegetables
  3. Refrigerate up to 30 days
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