Pickled Mixed Vegetables


  • 8 carrots, peeled and thinly sliced
  • 2 red capsicums, seeded and cut into squares
  • 1 green capsicum, seeded and cut into squares
  • ½ a cauliflower, cut into flowerettes
  • 8 pickling onions, peeled
  • 150g SAXA Cooking Salt
  • 2 litres water
  • 3 x 375mL bottles of Wild’s Ezy-Sauce
  • 1 tbsp of coriander seeds
  • 1 tbsp of black peppercorns
  • 2 dried red chillies
  • 2 cups of sugar
  • Olive oil



  1. Place vegetables in a large bowl. Dissolve salt in water and pour over vegetables to cover. Leave for 12 hours.
  2. Drain vegetables before rinsing in cold water, and draining again.
  3. Bring remaining ingredients to the boil, stir to dissolve sugar, and simmer for 5 minutes.
  4. Add vegetables and simmer for 5 minutes or until tender.
  5. Divide vegetables into hot sterilised jars before covering with Wild’s Ezy-Sauce mixture (fill to 5mm from the top of the jar). Tap jars to release air bubbles. Top with olive oil. Seal with air-tight lids.


Makes 12 x 250ml jars.