Scrappy Pickles

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Scrappy Pickles
  • 4Servings


  • 2 cups bite-size mixed vegetable pieces (such as bell pepper bottoms, zucchini tips, cabbage cores and asparagus ends)
  • 1/2 cup cider vinegar
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons pickling spices
  • 1/4 teaspoon sugar
  • 1 clove garlic
  • 1 bay leaf


In a pint jar, combine 2 cups bite-size mixed vegetable pieces . In a small saucepan, combine cider vinegar, 1/2 cup water, kosher salt, pickling spices, sugar, garlic and bay leaf. Bring to a simmer; cook, whisking occasionally, until sugar and salt dissolve, about 4 minutes. Pour brine over vegetables in jar to cover. Let cool; cover and chill for at least one day but preferably one week before eating.