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


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

Makes 1 gallon.


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