Pickling is a centuries old technique for preserving vegetables and even some fruits. In addition to storing the veggies for longer than they would otherwise last, pickling gives a different taste which can be modified for a variety of flavors depending on the spices added to the brine. Different combinations of spices work with different types of vegetables and fruits, but generally most vegetables can be pickled together in a basic brine. Be sure to follow proven recipes for pickling or spoilage can occur.
Mixed Vegetables
Many vegetables besides cucumbers can be pickled, and most of them can be done so together. Most pickled mixed vegetable recipes call for celery, thin-sliced carrots -- but not baby, cauliflower florets and sliced peppers. Sliced onions and zucchini can also be added to the same jar.
Garlic Pickling
Some vegetables are particularly suited to pickling with added garlic for a sharper flavor. Mixed garlic pickling recipes include such veggies as green beans, asparagus, cucumbers, sliced onions and white mushrooms.
Sweet Pickling
As demonstrated in both kosher and Indian cuisine, sweet pickling can add an unexpected flavor to pickled vegetables. Veggies that can be grouped together in a sweetened brine include cucumbers, carrots, turnips and cauliflower.
Pickling Fruits
Because of the differences in flavor between vegetables and fruits, they should not be pickled together. Instead pickled fruits should remain in their own brine where the sweetness of the fruit can be stored. These fruits can include peaches, pears and crabapples.
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