Mrs. Wages® White Ribbon Quick Pickled Vegetables

Mrs. Wages® White Ribbon Quick Pickled Vegetables

  By  , ,

October 27, 2015

I use Mrs. Wages® for pickling. This entry featured California blend of vegetables, red pepper, pearl onions and celery. Also, this recipe is a great do-ahead before a family dinner without canning. Put it on your relish tray.

Mrs. Wages® White Ribbon Quick Pickled Vegetables


1Wash and sterilize pint jars.

2Remove vegies from the freezer and place in a bowl while jars are sterilizing. Chunk Peppers and celery and add to vegetables along with pearl onions. Toss vegetables to mix. Heat Mrs. Wages® mix, water and vinegar to a boil over medium heat. To each jar, add 1/8 teaspoon each red pepper flakes and whole black pepper corns and one clove of garlic. Fill jars with vegetables and ladle hot liquid over them, leaving 1/2-inch headspace. Seal with hot sterilized lids.

3Place in a hot water bath and process for 5 minutes.


1 large bag California Blend vegetables (in your freezer section)

12 pearl onions

1 red, orange or green sweet pepper cut into chunks

1 stalk celery cut into chunks

3 1/3 cups vinegar (I divide the vinegar to 1/2 cider vinegar to 1/2 white vinegar)

7 1/3 cups water

1 package Mrs. Wages® Kosher Dill Pickle Mix

Hot red pepper flakes

Garlic Cloves

Pepper corns


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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