Post image for Spicy Mixed Pickles

Spicy Mixed Pickles

by Tickled Red on July 24, 2012 · 37 comments

Pickles, one of the best snacks placed in a jar if I do say so myself. You may not agree but that’s okay, I’m slightly biased ever since my granny introduced me to pickled corn mixed with green beans I was little. Seeing as how I love them so much you would assume that I make pickles often but you would be wrong. Somehow, I missed that family culinary lesson. Must have been the day the cat jumped from the roof and broke the porch light. Crazy cat was all ways distracting me (wink).

However, this year I finally played around with pickles taking Granny’s recipe for pickled beans with corn and changing it up a bit. Probably because I was fresh out of both corn and green beans when I got the wild hair to pickle a few weeks back. Seeing as how I am a novice pickler I decide to start off easy by making refrigerator pickles using all of the fresh veggies I had lying around, including a banana pepper. Best decision I ever made guys! Granny would be so proud of me, confused by the “kitchen sink” combo but proud nonetheless.

Want to make some spicy mixed pickles as well, here’s what you do…

Go to your fridge and pull out your favorite veggies. Make sure you have the secret ingredient, banana pepper. Slice, dice, chop then layer them so that they look all purty.

Toss some celery seeds on top.

Pour in a little extra virgin olive oil. Okay pour in a lot of extra olive oil but who’s keeping tabs right.

Fill them to the top with white wine vinegar. Turn upside and mix.

Then all you have to do is wait…three long excruciating weeks. You will feel the urge to pop them open sooner but trust me they are worth the wait and I should know because patience is not my strong suit, one of these days I will learn to wait. That extra time for the banana pepper to marinate throughout the pickle juice really does make a difference!

Sliced, shredded, diced you name it these pickles have it all. Strain them and begin building the joy.

This is what the perfect marriage of spicy pickled crunchiness looks like guys. Packed full of flavor from all of those lovely pickled veggies my sandwiches will never be the same again.

What if you are having burgers and dogs, here’s what you do take your hotdog and add the shredded cabbage along with the diced peppers. Then take the sliced carrots, parsnips and radishes stacking them on top of your burger. Oh yeah! Y’all will thank me later I promise.

If you happen to be like me though your spicy pickles may not make it much further than your counter going straight from the jar to your mouth. If that’s the case have a towel handy because they are a wee bit oily compared to other pickles but I’m not complaining one bit.

I’m off to pucker up and grin!

Love and Hugs,

Shari-Tickled Red


Spicy Mixed PicklesMakes Two Full 3 cup Mason Jars


1 cup cabbage, shredded

1/2 cup carrots (shredded or sliced)

1/2 cup celery, chopped

1/2 cup green bell peppers, diced

1 1/2 cup bed bell pepper, diced

1/4 cup radishes, sliced

1/4 cup parsnips, sliced

1/3 cup banana pepper, seeded & diced

1/2 teaspoon celery seeds

2 tablespoons kosher salt

1 cup extra virgin olive oil (approx.)

1 cup white wine vinegar (approx)


Wash the chopped vegetables and allow to dry before pickling.

Place all of the vegetables into a large bowl and sprinkle with the salt, toss to combine.

Layer the vegetables in two 3 cup mason jars, leaving approx. 3 inches of space on top. Add celery seeds.

Pour the olive oil approx. halfway up the jar, then fill the rest of the jar with the vinegar.

Close and turn the jars upside to thoroughly combine. Refrigerate for a minimum of three weeks before serving.






Karie July 24, 2012 at 1:40 pm

I think my husband would go nuts for this! I am not cook but I think I might be able to manage this….Thanks for sharing!

Tickled Red July 24, 2012 at 1:41 pm

Thanks darlin’…they are super easy Karie! The hardest part is the wait :D

Paula - bell'alimento July 24, 2012 at 1:44 pm

I like pickles any way you’d like to serve them : ) xoxo

Cassie July 24, 2012 at 2:47 pm

This looks like an awesome summer side dish Shari. My husband would adore it, absolutely adore it!

Angie July 24, 2012 at 4:02 pm

My mouth is watering! Can’t wait to make this.

Paulette Vance Piercy July 24, 2012 at 8:13 pm

Yes Shari, Your Granny would be very proud of you! I can hear her saying “Lordy child look what you’ve made.” :) Love, MOM

Minnie(@thelady8home) July 25, 2012 at 7:47 am

Pickles in any form is my fav. Loved your recipe. It sounds very tasty!!!!

Sommer@ASpicyPerspective July 25, 2012 at 9:53 am

Shari, I haven’t made my own pickles in SO LONG! Thanks for the beautiful inspiration.

Darcie July 25, 2012 at 10:31 am

Oh man! These look wonderful :) Every summer, we ‘can’ our own spicy dill pickles, using my mom’s recipe. I can’t wait to try your recipe…the possibilities are endless!!

Lana @ Never Enough Thyme July 26, 2012 at 8:10 am

I’ve been canning, preserving, and pickling for more years than…well, more than you’d probably believe. So glad you decided to give it a try! Love your combination of veggies – so pretty!

Aggie July 26, 2012 at 2:29 pm

I love pickled everything. This is so easy! I have to try, looks awesome on that sandwich!

Brenda @ a farmgirl's dabbles August 1, 2012 at 10:10 pm

This looks awesome! I am such a pickle fan. I love your “kitchen sink” version – so pretty! I haven’t pickled before without using the stovetop heat, so this method is interesting to me. I’ve been making corn relish and my cukes are starting to multiply, so will move on to them next – my youngest can’t get enough of refrigerator bread & butter pickles (just like Mom!).

Aimee @ Simple Bites August 6, 2012 at 11:56 pm

Love these! Just pinned them to help inspire others. =)

addie @ August 22, 2012 at 2:58 pm

omg, Shari these look amazing. I’ll definitely be making these.

Linda August 26, 2012 at 9:55 am

seems like a lot of oil…but tasty, I may have to give this a try

Jenna April 6, 2013 at 11:34 pm

I totally love this recipe and thank you so much for sharing it! I have been reading your blog for a few weeks now and I enjoy it very much!

Tickled Red April 10, 2013 at 10:02 pm

Aww thank you so much! Please stop by and chat with me again I would love to hear about your adventures in India :D

rasunah April 7, 2013 at 3:43 am

great pics also! just one question, how long can this pickles keep?

Tickled Red April 10, 2013 at 10:03 pm

Hi Rasunah, Thanks so much for liking my spicy pickles :D Up to 2 months refrigerated.

donald baxter April 7, 2013 at 4:27 am

GREAT STUFF. easy as ABC. I am an indian in NEW DELHI, INDIA. our pickles are very different but absolutely heavenly and we have thousands of them. my ma and my mother-in-law were both experts in this art. we regularly put veggies in BLACK VINEGAR.white vinegar is usually synthetic.we get ready mix pickle MASALA everywhere. my favorites are VEG PICKLE and FISH AND PORK pickle is the most common here and we have hundreds of varieties but your home made pickle looks easy enough even for me to try. keep adding and if you would like some INDIAN PICKLES, do let me know.

Tickled Red April 10, 2013 at 10:06 pm

Black vinegar, mango pickles New Deli! You have my undivided attention Donald :D I would to see one of your recipes. Thank you so much for stopping by and sharing a little bit of your culture with me.

Jessica April 7, 2013 at 9:38 am

How long do they last once set up? Do they have to be kept in the refrigerator or will they set up on the shelf like dill pickles? Love the presentation and we love pickles so want to try this one. :)

Tickled Red April 10, 2013 at 10:08 pm

Hi Jessica,
They can keep up to 2 months refrigerated and yep they are refrigerator pickles only. Hope to share some other varieties as the veggies are coming into season. Let me know what you think of these :D xo

Lori Skoog April 7, 2013 at 10:31 am

This is an outstanding recipe! Can’t wait to get started.

Tickled Red April 10, 2013 at 10:10 pm

Thanks Lori darlin’!

Jean Gordon April 7, 2013 at 3:05 pm

I don’t see onion listed but it looks like onion in the pictures. I don’t see it would do any harm — we love onions. Thanks for the recipe. My grandmother and mother used to make something similar.
It was GOOD!!

Tickled Red April 10, 2013 at 10:10 pm

Hi Jean,
Nope no onion but your right they wouldn’t hurt, this is a super flexible recipe. I would love to know what your Grandmother and Mother made :D

Rene Morain June 2, 2013 at 9:15 am

Wonder if this would work for pickling eggs?? I have tried over the years to make spicy eggs like my old country neighbor did. She passed away when I was in my teens and non of her family has the recipe. (or her cinnamon oil cinnamon rolls)

Dyrewulf June 2, 2013 at 9:19 am

Hmmm – I might have to try that, though I’d add some garlic, maybe tarragon and/or fresh dill too. Thanks!

Mary June 2, 2013 at 10:11 am

Isn’t this really chow chow? (It was in Pineville, Kentucky.) :)

Chris June 2, 2013 at 10:46 am

this looks great, and (thank goodness) easy enough for even myself, just a question: should the jars be vacuum sealed? thanks for posting this

Jessica Miller July 4, 2013 at 8:54 am

Sounds great to me! Why the oil though? I was born and raised in South Carolina. Me and my mom neither can figure out the need for oil in anything pickled

j.c. July 4, 2013 at 10:45 am

hi Red,
i am wondering, how long do then pickled veggies last for if unopened? is it good to keep for the long term? thank you!

Di July 5, 2013 at 8:25 am

That almost looks like a slaw. My mouth is watering at the thought of the pickle mixture on pulled pork.

So…. Off to the store I go!

Thanks for posting.


ig February 19, 2016 at 2:00 am

I am genuinely glad to glance at this webpage posts which carries tons of valuable data, thanks for
providing these kinds of data.

Comments on this entry are closed.

{ 2 trackbacks }

Previous post:

Next post: