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Pickled Mixed Vegetable Salad

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Course Appetizers, Pickles, Salads
Cuisine American, Gluten-free, Vegan, Vegetarian
Servings 6 servings


  • 2 medium zucchinis, thinly sliced
  • 3 or 4 radishes, sliced
  • ½ medium white onion, chopped
  • 1/3 cup green pepper coarsely diced
  • 1 cup sliced cauliflower
  • 1 medium tomato cut into bite-size pieces
  • 3 to 4 sprigs parsley, diced
  • 1 clove garlic finely diced and crushed
  • Several leaves fresh basil, chopped
  • 6 tbsp salad oil
  • 1 to 2 tbsp lemon juice
  • 2/3 cup sugar
  • 2/3 cup vinegar
  • Salt and freshly ground pepper
  • Onion or garlic powder to taste
  • Seasoned salt
  • Parmesan cheese grated (optional)


  • Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a bowl. Sprinkle with the salad oil and lemon juice.
  • Dissolve the sugar and vinegar in a saucepan over medium heat. Pour over the salad. Season to taste with salt, pepper, onion or garlic powder, seasoned salt, and grated Parmesan cheese.
  • Chill several hours before serving, stirring occasionally to distribute the juices.


— By Betty Culp, Daisies Do Tell ... A Recipe Book.
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