Portuguese Pickled Vegetables

Demonstrated by: Eleanora Cadinha Portuguese Pioneer Civic Association.
Portuguese Recipes on March 1, 1998.



Portuguese Pickled Vegetables

  • 3 Hawaiian red peppers
  • 1 teaspoon pickling spice
  • 4 teaspoons Hawaiian salt
  • 2 lb boiling onions, peeled and halved
  • 3 green peppers, cut into strips
  • 3 carrots, peeled and cut into strips
  • 1 small cauliflower, cut into flowerets
  • 1 tablespoon sugar
  • 3 cups boiling water
  • 3 cups white vinegar


To a gallon jar, add 2 of the red peppers and 1/2 teaspoon of the pickling spice. Adding a pinch of salt between the vegetables, layer some of the onions, green peppers, carrots, and cauliflower. Continue layering until all the vegetables and salt are used. Add sugar, the remaining 1/2 teaspoon pickling spice, and the remaining red pepper. Pour boiling water over vegetables. Cover jar and turn to blanch vegetables. Add vinegar; cover and let stand for 3 days then refrigerate. Makes 1 gallon.


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