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 Pickles-Makes Two Full 3 cup Mason Jars
Ingredients
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)
Directions
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.
Enjoy!!
Shari/Red
Hi there guys I'm Shari, but y'all can call me Red.
Southern nut. Perpetual optimist. Food adventurer. Creative dabbler. Lovin' an impromptu surf life with my darlin' & two groms. We're so glad you stopped by! 
{ 27 comments… read them below or add one }
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!
Thanks darlin’…they are super easy Karie! The hardest part is the wait :D
I like pickles any way you’d like to serve them : ) xoxo
This looks like an awesome summer side dish Shari. My husband would adore it, absolutely adore it!
My mouth is watering! Can’t wait to make this.
Yes Shari, Your Granny would be very proud of you! I can hear her saying “Lordy child look what you’ve made.” :) Love, MOM
Pickles in any form is my fav. Loved your recipe. It sounds very tasty!!!!
Shari, I haven’t made my own pickles in SO LONG! Thanks for the beautiful inspiration.
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!!
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!
I love pickled everything. This is so easy! I have to try, looks awesome on that sandwich!
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!).
Love these! Just pinned them to help inspire others. =)
omg, Shari these look amazing. I’ll definitely be making these.
seems like a lot of oil…but tasty, I may have to give this a try
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!
Aww thank you so much! Please stop by and chat with me again I would love to hear about your adventures in India :D
great pics also! just one question, how long can this pickles keep?
Hi Rasunah, Thanks so much for liking my spicy pickles :D Up to 2 months refrigerated.
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.mango 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.
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.
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. :)
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
This is an outstanding recipe! Can’t wait to get started.
Thanks Lori darlin’!
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!!
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
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